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Turkey and Red Lentil Soup
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Source: https://recipheon.com/en/recipes/soups/turkey-and-red-lentil-soup
About this recipe
Turkey and red lentil soup with carrot and curry is a hearty broth-based soup for a filling lunch. Turkey breast adds protein and makes it substantial enough for a complete meal, while red lentils naturally thicken the broth. Carrot adds gentle sweetness, and curry brings a warm, distinct aroma. This meat-based soup remains lighter than traditional dishes enriched with cream.
Ingredients
180 g red lentils
180 g turkey breast
1 carrot
900 ml broth
1 teaspoon curry powder
Steps
Rinse the red lentils in a fine sieve and drain. Cut the turkey into small pieces of similar size. Peel the carrot and cut into thin slices or small cubes so it can soften during the short cooking time.
Bring the broth to a boil, add the turkey and carrot, then reduce the heat. Cook for a few minutes, gently separating the meat pieces, until their surfaces set. The meat will finish cooking in the following steps.
Add the lentils and curry powder and mix thoroughly. Simmer gently for 12–15 minutes, stirring along the bottom occasionally, as the softening lentils thicken the soup. The lentils should be tender and partly breaking down, and the carrot should pierce easily.
Check the thickest piece of turkey: it must be fully cooked in the center too. If needed, cook a little longer, watching the bottom of the pot. Take off the heat and leave for 5 minutes, then stir and serve; the lentils will thicken the broth a little more as it rests.
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