Leftover Turkey, Vegetable and Lentil Soup

Stock (see below)

3 carrots, chopped

3 stalks fennel, chopped

1C lentils

S&P to taste

I used what was left of our Thanksgiving bird to make stock.  To do this simmer entire remains (carcass and all) in stock pot along with any combination of herbs, onions, carrots, celery and other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) can be used since they will not be eaten.  Submerge carcass first then other ingredients beginning with cold water, otherwise stock will be cloudy.

For this particular stock I used:

1C white wine

3 carrots

3 stalks celery

4 whole cloves garlic 

1 medium onion, quartered

2 tbsp. ground black pepper

2 tbsp. salt (more or less to taste)

1 tsp. crushed red pepper flakes

3 bay leaves

1 tbsp. thyme

1 tbsp. oregano

Simmer over medium heat, removing any surface foam that develops, about 3+ hours.  Continue to add cold water as it cooks down.

Remove from heat.

While stock simmers prepare vegetables, sort and rinse lentils.

When stock is ready remove all solids, by carefully straining turkey bones and vegetables with either a slotted spoon or strainer, and set aside. 

Bring stock to simmer.  Add lentils and cook ten minutes.  Then carrots, celery, and any additional seasonings to taste.  Simmer until lentils are soft, vegetables tender.

Meat remaining on carcass should fall off the bone.   Remove as much as possible and set aside.

After lentils are cooked, add turkey. 

Serve right away with fresh parsley or save in the freezer to warm up later on a cold day...Enjoy.