Lentils In Turkey Broth Recipes

LENTILS IN TURKEY BROTH

Steps:

• In crockpot, cook oven-roasted turkey wings until meat is tender, along with vegetable peelings.
• Remove turkey wings from broth and cool.
• Strain broth and discard vegetable peelings.
• Return broth to crockpot.
• Cook Lentils in separate pot until tender.
• Rinse well in cool water.
• Put in crockpot with broth.
• Saute chopped vegetables in olive oil or butter until almost cooked.
• Put in crockpot with broth and lentils.
• Remove meat from cooled turkey wings.
• Put in crockpot with broth, lentils, and vegetables.
• Cook soup until vegetables are tender.
• Serve with burrito style tortillas that have been cut into triangles, deep-fat fried, and sprinkled with Tony Cacheries Cajun spice and curry powder.
• My DH calls these"Cheater Chapatis.
• "Can also serve with very ripe tomatoes diced small and put in soup at the table.

TURKEY, LENTIL CASSEROLE

Steps:

• Heat oil in a heavy two-and-a-half- to three-quart casserole. Add onion and green pepper and saute until tender. Add mushrooms and cook, stirring, until mushrooms are moist. Stir in garlic and ginger and continue to cook several minutes longer.
• Stir in cumin. Add turkey and one cup of the stock or water and stir gently to combine the ingredients. Season with salt and pepper.
• Add lentils and remaining stock or water. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour. Remove from heat.
• Preheat broiler. Uncover casserole and sprinkle bread crumbs over the top. Dot with butter. Place under the broiler just until the top is slightly browned. Serve at once.

OLD THYME TURKEY SCOTCH BROTH WITH BARLEY, BEANS AND LENTILS

Steps:

• THE NIGHT BEFORE:.
• Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
• TO MAKE THE TURKEY STOCK.
• Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
• Simmer slowly until the bones are quite clean.
• Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
• When cool, skim the fat of the top.
• You will be left with turkey stock and chunks of turkey meat.
• TO MAKE THE BROTH.
• Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
• Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
• Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
• Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
• Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Steps:

• Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
• At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
• Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
• Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
• Add sliced sausage, heat through, and serve.