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Use-up Turkey, Lentil, Onion & Cumin Soup
Introduce
Chef :
John AUse-up Turkey, Lentil, Onion & Cumin Soup
Albeit much developed, this was inspired by an old (meatless) family favourite red lentil soup recipe in “The Shirley Goode Kitchen” (1986). Reduce the cumin and omit the cayenne pepper if that’s more to your liking. A tasty, filling and warming lunch on a winter’s day. #WastenotWantnot
Ingredient
Food ration :
4-6 servingsCooking time :
45-50 minutes including prep
1 litre
turkey stock
100-150 g
cooked turkey, chopped
175 g
red lentils, washed
1 tbsp
ground cumin
1/2 tsp
cayenne pepper
Cooking instructions
* Step 1
Put the stock, one onion, the carrot, turkey and lentils in a stockpot or large lidded saucepan. Stir thoroughly, cover and bring to the boil. Stir again and reduce the temperature to a rolling simmer for 30 minutes, or until the lentils are cooked. Stir occasionally to avoid sticking.
* Step 2
After 15 minutes bring the oil to a medium-high temperature in a frying pan and cook the remaining onion and cumin for 10 minutes.
* Step 3
Whizz the soup to your desired consistency (diluting with the optional boiled water if wished), stir in the fried onion and cumin and cayenne pepper, season to taste and return to the heat.
* Step 4
Serve piping hot with your choice of bread.
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