Turkey, Mushroom, and Lentil Soup Recipe

Turkey, Mushroom, and Lentil Soup Recipe

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 10 ounces mushrooms, sliced thin
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 cup lentils
  • 1 3/4 teaspoons salt
  • 2 quarts water
  • 1 1/2 pounds cooked turkey, cut into 1/2-inch cubes
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh parsley for garnish
  1. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
  2. Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
  3. Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
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