Lentil and Black Bean Soup w/ Roasted Turkey

by zesty on October 8, 2010 · 3 comments

Happy Friday! When this recipe started out – I was planning on preparing roasted turkey with a cranberry glaze as a tester recipe for Thanksgiving. About mid way through after I had started roasting the turkey legs, I switched gears as I roamed through the pantry. I noticed a bag of lentils calling my name and decided to go for the soup.

Well, let’s just say that I was pleasantly surprised with the results. Served over raw spinach allowing it to wilt is a great way to get some greens without really knowing. This recipe was pretty slick and easy and the addition of the roasted turkey was a definite texture and flavor booster for my taste buds.



Give this a try and let me know.

Ingredients

  • 2 Tsp. canola oil
  • 2 Turkey Legs
  • Salt and Pepper
  • 1 Tsp. Dried rosemary
  • 1 1/2 Cups finely chopped onion
  • 1 large celery stalk, diced
  • 2 cloves garlic, minced
  • 1 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 1 cup green lentils, rinsed and picked through
  • 1 15-ounce can reduced-sodium black beans, drained and rinsed
  • 1 14.5-ounce can diced tomatoes
  • 1 Can low-sodium Tomato Juice
  • 3 Cups water
  • 2 Cups Spinach

Method

  1. Preheat oven to 350 Degrees.
  2. Add turkey legs, salt, pepper and rosemary to a roasting pan and cook turkey legs for about 45 minutes.
  3. Remove from oven and let rest.
  4. In a large pot, heat oil on medium heat. Sauté onions, celery, and garlic until softened, about 4-5 minutes.
  5. Sprinkle cumin and chili powder, cook for 1 minute until fragrant. Add lentils, black beans, tomatoes, juice and water.
  6. Bring to a boil, then cover and simmer for 25 minutes, or until lentils are tender.
  7. Pull turkey meat off the legs and toss in the soup and stir.
  8. Place handful of spinach in a bowl and top with soup.
  9. ENJOY!

Zesty Tip: If you had homemade vegetable stock or even canned stock you could use that in replace of the water but I didn’t so I chose to go with water and it worked out fine.  Always before serving soup, especially homemade, double check the seasoning so you are not disappointed with the flavor.

OK, so here is the scoop for the weekend.  This weekend is Thanksgiving in Canada which as you can well imagine I am excited for but with that comes some downfall.  I have to travel on Monday due to ticket limitations.  So I am off to Virginia on Monday and I will miss one turkey day.  I guess I will have to make Sunday a double turkey day ( lunch and supper ).  I have done that many years so I am hoping that is the plan for this year.  I will keep you posted. 

Have a great weekend and I will talk to you next week from VA.

Take care

zesty

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{ 3 comments… read them below or add one }

1 organic tables

This is one good recipe. I am so impressed with the combination of the ingredients that you used. Lovely.

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2 Lauri Terrezza

I have found that this article and supporting comments are very interesting. Overall, this is a good web site to hunt down posts on topics like travel tips. Could anyone here show me where to get more detailed information on this subject, please? Thanks!

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3 Susan Haebig

Sound like a great recipe. What size can for the low-sodium Tomato Juice? Thank you!

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