Cooped Up Lentil Soup

In a large stock pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until transluscent, about 4 to 5 minutes. Add the carrots and sauté for another 2 minutes

Add the lentils and sauté everything together for about 3 minutes or until lentils are glistening.

While ingredients are sautéing, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces.

Add the water, chicken broth, salt, pepper, bay leaf, thyme sprigs, lemon zest and the bones from the Diestel turkey thighs (or the whole ham hocks) to the pot. Bring to a boil. Reduce heat to low and simmer for 30 minutes.

Check the lentils to see level of “doneness”—they should be soft, but should maintain their shape. Allow soup to cook an additional 15 minutes so that the lentils can sop up more liquid.

With about 10 minutes before serving the soup, add the chopped turkey meat. Remember it is smoked so it is already cooked all the way through—we are simply heating it up.

When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, thyme sprigs from the soup and serve in large heaping bowls.

Grate desired amount of Parmigiano-Reggiano on top and enjoy!