Turkey Lentil Soup

Ingredients

4 slices thick cut smoked bacon, finely chopped

1 tbsp olive oil

1 large yellow onion, finely chopped

2 stalks celery, finely chopped

2 medium carrots, peeled and diced

4 oz mushrooms, destemmed and sliced

3 cloves garlic, chopped

8 cups turkey broth (can sub. chicken broth)

1 (14.5 oz) can diced tomatoes with juice

1 cup brown or green lentils, rinsed

3 sprigs fresh thyme (approx. 1 tablespoon fresh)

2 bay leaves • salt and pepper

2 cups leftover cooked turkey, cubed

Directions

Fry bacon in a Dutch oven over medium-low heat, until bacon is just crisp, and fat is rendered, stir frequently to prevent burning. When bacon is crisp, add olive oil, onions, celery, carrots, and garlic. Cook, stirring frequently over medium heat, until onions are translucent, about 5 minutes. Add mushrooms and cook a few minutes more, continuing to stir.

Add broth, tomatoes with juice, lentils, thyme, and bay leaves. Stir until well combined and increasing heat to medium high. Sprinkle with salt and pepper.

As the soup is cooking continue to stir occasionally and using a spoon, skim the foam from the top and discard. When the soup boils, reduce heat to low and simmer mostly covered for 30 minutes or until the lentils are tender. Taste the soup and add more salt and pepper as needed.

Add turkey and cook 10 minutes more or until turkey is warmed through. Serve immediately.

Note: This soup will thicken in the refrigerator-to reheat, just add water to reach the desired consistency.