Cook Time: 2 hours
Ingredients:
- *** Stock ***
- 1 roasted turkey carcass (smoked turkey is better, and a smoked ham hock works)
- 1 lg. yellow onion; peeled and quartered
- 1 lg. carrot; cut into 3-inch lengths
- 1 stalk celery with greens attached; cut into 3-inch lengths
- 1 stalk lemon grass
- 2 bay leaves
- 20 whole pepper corns
- *** Soup ***
- 1 lb. green lentils; washed and picked over
- 2 Tbsp. olive oil
- 1 md. yellow onion; peeled and diced
- 1 lg. carrot; grated
- Zest and juice of 1 large lemon
- Salt and ground black pepper to taste
- 3 fresh lemons; cut into quarters
Preparation:
1. Break the turkey carcass into pieces and place in a stock pot and the remaining stock ingredients. Add enough water to cover completely, place over high heat, and bring almost to a boil - but don't boil!
2. Reduce heat to medium and simmer for two hours, skimming off any scum that forms and discarding. Add additional water as needed to keep ingredients covered.
3. Remove carcass from pot. Pick off any meat, and chop finely.
4. Strain broth into another pot or container and discard solids (except for any meat that may have fallen off, which should be chopped).
Soup:5. Clean pot and wipe dry.
6. Add olive oil and heat to medium.
7. Sauté diced onion until it begins to brown.
8. Add lentils, grated carrots, lemon zest, a teaspoon of salt and 1/2 teaspoon of black pepper. Add enough broth to cover lentils to a depth of 1 1/2 inches.
9. Bring to a boil over high heat, then reduce heat to medium low, cover, and cook for two hours, stirring occasionally and adding, as necessary, enough additional stock or water to keep the lentils under 1/2 inch of liquid.
10. Remove from heat and stir in any chopped turky. Taste and adjust seasoning.
11. Serve with lemon wedges.
