Hardy Turkey and Vegetable Soup


3 Tbsp olive oil or butter
1 onion finely chopped
2 celery sticks, finely chopped
2 carrots finely diced
2 rosemary sprigs, leaves removed and finely chopped
2 bay leaves
1 cup green French puy lentils
1 (28oz) can San Marzano plum tomatoes
7 cups (1L) organic vegetable stock
2-3 cups skinless roasted turkey meat, diced
sea salt and freshly cracked black pepper

1. Heat oil in a large stockpot. Add onion and sauté until translucent and sweetened, about 5 minutes.
2. Add celery, carrots, rosemary, bay leaves and lentils.
3. Add tomatoes and stock and bring to boil. Simmer for 45 minutes to 1 hour, until lentils are soft to the tooth. Add turkey meat.
4. Remove bay leaves and season with sea salt and fresh cracked black pepper.

Serves 4

Say-She-Ate Cooking Tips

  • Soup will keep for up to 5 days in the fridge and up to three months in the freezer 
  • This soup is also great with rotisserie chicken, leftover cooked chicken, or omit either and enjoy as a vegetarian meal

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