Smoked turkey adds deep flavor to a simple lentil-based soup. The turkey can be replaced with smoked sausage, such as chicken or pork andouille or kielbasa. Or, for a meatless version, omit the turkey and use vegetable broth. This recipe makes a big pot of stew, and the flavors improve each time it is reheated. If it gets too thick, thin the stew with a little water.
Lentil Stew with Smoked Turkey and Sweet Potatoes
1 Tbs. olive oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
3 tsp. minced fresh thyme
8 cups (64 fl. oz./2 l) low-sodium chicken broth
1 lb. (500 g) smoked turkey leg, deboned, skinned and diced (about 2 cups meat)
1 1/2 cups (11 oz./330 g) brown lentils, picked over and rinsed
1 1/4 lb. (625 g) orange-fleshed sweet potatoes, peeled and cut into 1/2-inch (12-mm) cubes
1/2 bunch kale or chard, stems removed and leaves chopped
Coarse kosher salt and freshly ground pepper, to taste
In a large, heavy saucepan over medium-high heat, warm the olive oil. Add the onion and celery and sauté until almost tender, about 5 minutes. Add 2 tsp. of the thyme and cook, stirring, until the onion is brown, about 4 minutes. Add the broth, turkey and lentils. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
Add the sweet potatoes to the pan and simmer until almost tender, about 12 minutes. Add the kale and simmer until wilted, about 3 minutes. Season the stew with salt and pepper. Stir in the remaining 1 tsp. thyme. Ladle the stew into warmed bowls and serve immediately. Serves 6.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.
