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Author Notes: This soup makes great use of leftovers, including not only the turkey, but the stock made from the carcass of the turkey. I lucked out and also had some leftover mixed brown wild rice, but the rice also be cooked from dried along with the lentils. This is a refreshing change from the heavy gravy-laden leftovers! This can be easily doubled. —anotherfoodieblogger
- 1 1/2 tablespoons butter
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 4 to 5 cups low-sodium turkey stock, preferably homemade (can sub chicken stock)
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1/2 cup dry green lentils
- 1 1/2 cups chopped cooked turkey
- 1 1/2 cups cooked mixed brown wild rice (or 1/2 cup dried)
- 2 teaspoons dried parsley
- 2 teaspoons balsamic vinegar
- Ground black pepper and salt, to taste
- In a Dutch oven or soup pot, melt the butter over medium high heat. Add the onions, carrots, and celery and cook until the vegetables are starting to soften, about 7 to 10 minutes. Add the garlic and cook a minute more.
- Next add in the turkey (or chicken) stock, bay leaf, thyme, and lentils. If using dried rice, add that now too. You may want to use the 5 cups of stock if adding dried. Cover and bring to a boil.
- Once boiling, reduce heat to low and simmer with cover on for 45 minutes.
- Uncover and stir in turkey and cooked rice (if dried not used), and continue simmering until lentils are tender, about 15 more minutes. Remove the bay leaf and thyme sprigs, then add the parsley and balsamic vinegar. Taste test, then add ground pepper and salt, to taste. Serve with crusty bread.
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers