This is a mish mash of quite a few recipes I've found, mostly from this Low Fat Turkey and Lentil Soup recipe. Most of the improvisations were to add some fat, fake the Thanksgiving turkey and remove anything I knew my husband wouldn't eat. No vegetables, but he will eat lentils. Go figure.
The portions I used are for a half recipe, just enough for 3 bowls and to fill my 2 quart Le Creuset french oven. My chicken stock comes from Organic Low Sodium Better than Bouillon Chicken Base dissolved in water, this has all the carrot and celery flavor I need to remove those items that Jason hates from soup. You may want to add a 1/2 cup of each to step 3 if your stock is on the bland side.
2 tablespoons oil (I used my usual 3 parts vegetable oil, 1 part olive oil)
1/4 pound chorizo, no casing
1/2 pound turkey breast, thinly diced
1 cup red lentils
1/2 of a large walla walla yellow onion
1 garlic clove
1 tablespoon yellow curry powder
1 tablespoon paprika
2 teaspoons thyme
2 tablespoons poultry seasoning
1 bay leaf
3 cups chicken stock
- Thinly dice the chicken breast. Coat thoroughly in poultry seasoning and paprika and set aside.
- Heat the 2 tablespoons of oil in a pan on medium.
- Chop up the onion, jalapeno and garlic. Saute until softened in the pan.
- Add in 1 tablespoon of curry powder and stir thoroughly. Let cook for 1 minute.
- Add in the chorizo, making sure to break it up as it's cooking. Give this about 5 minutes.
- Add in the turkey and thyme and mix everything up. Cover and cook for 3-5 minutes, stirring to make sure the outside of all the turkey has turned white.
- Add in the cup of lentils and stir everything together to evenly distribute then add in the 3 cups of chicken stock and bay leaf. Bring to a boil for 1 minute.
- Lower temperature to low and simmer for 20 minutes, or longer if you want the lentils softer.
Remove the bay leaf and serve. It paired great with the pita & hummus I snacked on while cooking, but mixed terribly with chili pepper and lime coated jicama I pulled out while eating.