Recipe of Award-winning Use-up Turkey, Lentil, Onion & Cumin Soup
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Quick Use-up Turkey, Lentil, Onion & Cumin Soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Use-up Turkey, Lentil, Onion & Cumin Soup is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Use-up Turkey, Lentil, Onion & Cumin Soup estimated approx 45-50 minutes including prep.
To begin with this particular recipe, we must prepare a few components. You can cook Use-up Turkey, Lentil, Onion & Cumin Soup using 11 ingredients and 4 steps. Here is how you can achieve it.
Albeit much developed, this was inspired by an old (meatless) family favourite red lentil soup recipe in “The Shirley Goode Kitchen” (1986). Reduce the cumin and omit the cayenne pepper if that’s more to your liking. A tasty, filling and warming lunch on a winter’s day. #WastenotWantnot
Ingredients and spices that need to be Prepare to make Use-up Turkey, Lentil, Onion & Cumin Soup:
- 1 litre turkey stock
- 100-150 g cooked turkey, chopped
- 2 onions, chopped
- 1 carrot, diced
- 175 g red lentils, washed
- 1 tbsp rapeseed oil (cold-pressed recommended)
- 1 tbsp ground cumin
- 250 ml freshly boiled water (optional)
- 1/2 tsp cayenne pepper
- Salt
- Ground black pepper
Instructions to make Use-up Turkey, Lentil, Onion & Cumin Soup
- Put the stock, one onion, the carrot, turkey and lentils in a stockpot or large lidded saucepan. Stir thoroughly, cover and bring to the boil. Stir again and reduce the temperature to a rolling simmer for 30 minutes, or until the lentils are cooked. Stir occasionally to avoid sticking.
- After 15 minutes bring the oil to a medium-high temperature in a frying pan and cook the remaining onion and cumin for 10 minutes.
- Whizz the soup to your desired consistency (diluting with the optional boiled water if wished), stir in the fried onion and cumin and cayenne pepper, season to taste and return to the heat.
- Serve piping hot with your choice of bread.
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