Lentil Soup with Homemade Turkey Stock – Amazingly Delicious Soup

Chop up that carcass or pull it apart so that it fits into your biggest pot. Cover it with water, enough so it’s covered by an inch or so of water. Bring it to a simmer. Skim off anything that rises to the top that you wouldn’t want to eat if you saw it floating in a bowl of soup. Cook for about two hours then add a couple of carrots and a couple of big onions, cut up, celery, parsley, thyme, garlic, bay, peppercorns, these are good to add as well and continue cooking for another hour. Strain through a colander. Then, strain it through a kitchen cloth, cheesecloth if you have it, or any kind of cloth. Now it’s ready to use. Great to try a consomme with. Make a risotto. Any soup or sauce. And it freezes great.

In a large pot over medium-high heat, warm the olive oil. Add the onion, smoked turkey and cook, stirring frequently, until onion is soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 3 minutes.

Stir in the homemade turkey stock, the lentils, split peas, potatoes, paprika, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are very tender about 20-25 minutes. Stir in the thyme.

Ladle the soup into warmed bowls. Serve immediately.