Andre’s Shredded Turkey and Lentil Soup
INGREDIENTS
1.5 pounds of Turkey breast (I used Shady Brooks Farm Turkey)
1 cup lentils, picked and rinsed
¼ cup olive oil
2 small onions
3 medium sized carrots
½ medium squash (peeled and with seeds removed)
3 stalks of celery
2 teaspoons kosher salt
2 teaspoons pepper
1 teaspoon cumin
1 teaspoon red pepper flakes
4 cups of vegetable broth
1/4 cup of cream
DIRECTIONS
Heat 2 teaspoons of olive oil in a saucepan over medium-high heat. Butterfly the turkey breast and cook for approximately 5 minutes on each side. Always cook turkey to an internal temperature of 165 degrees Fahrenheit. Shred turkey and set aside.
Heat the remaining olive oil in a large saucepan. Dice the vegetables. Add the garlic, carrots, celery, squash and onion. Cook until veggies are soft and the onions are caramelized. Add salt, cumin, red pepper, and black pepper to taste.
In another pan, add lentils to 3 cups of boiling water. Cook until soft and drain (approximately 15 minutes).
Place the vegetables, cooked lentils, and vegetable stock into a blender. Blend until smooth. Place soup back into a saucepan and bring to a boil. Remove from heat to and mix in turkey and cream. Garnish with lemon and parsley. Serve immediately.
Submitted by Andre Moore