Super Soup with Thanksgiving Leftovers

Hi GFA readers! I hope this blog entry finds you in the midst of a comfortable, extended Thanksgiving weekend. I wish that my blogging today would gush about the many options of gluten free food for me to eat yesterday, but alas, I picked and chose my way through my meals. I can’t complain, though- because, after all, Thanksgiving is a day to be grateful for what we have, and I’m grateful that I have such wonderful families and plenty of food.

 

I was thinking about how to breathe new life into the tried-and-true Thanksgiving leftovers that are always eaten on the day after, and an idea sparked in my head: turkey lentil veggie soup. Sounds strange, tastes yummy. Ok, here we go.

 

Ingredients:

  • 1 1/2 cartons of chicken broth
  • 1 chopped onion
  • 3 chopped carrots
  • 5-6 potatoes, peeled and cut
  • 2-3 stalks of celery, cut into pieces
  • 2 bay leaves
  • 1 1/2 tsp thyme
  • 2 cloves of garlic
  • salt and pepper, to taste
  • 1 cup of lentils, washed (no soaking necessary)
  • 3 stalks of kale, washed and ripped into quarters (looks like a lot of kale, but it’s not- refer to my greens and garbanzos entry)
  • as much turkey as you want! I ripped apart several pieces with my hands and threw them in the soup at the end since they were already cooked. Dark meat makes for a heartier result in the soup.

 

 

Directions

  • Bring chicken broth to a boil. Add onion, carrots, potatoes, and celery. Add garlic, thyme, bay leaves, and a bit of salt and pepper.
  • Reduce heat to simmer and cover. After 20 minutes, begin cooking lentils in a separate pot. Cook 1 cup of lentils with 3-4 cups of water; bring to boil and then reduce to simmer and cover.
  • Cook lentils for 40-45 minutes, stirring occasionally. Once lentils are close to being done (with just a hint of bite to them), add to soup.
  • Steam kale, also separately, for five minutes. This gives the kale a bit of steaming time before being added to the soup.
  • Let lentils and kale cook in soup for another 10 minutes or so. At this point, you can cut up pieces of turkey to put into the soup (which was the reason I made the soup!)
  • Serve and enjoy.

 

 

The majority of the soup’s ingredients are items you could have left over (carrots- vegetable; celery- stuffing; potatoes; turkey) with just a few good-for-you ingredients added in.

 

I made absolutely too much and will be lovingly eating this soup all weekend.

I was fairly well-behaved on Black Friday: soup making, a trip to the library, no shopping…well, outside the house. I just made one measly order to j.crew, and that’s it! Heh heh….

 

How was your  Thanksgiving experience? Happy Friday, all! Have a fab weekend.


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By amanda.plazek@gmail.com

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