I love smoked turkey wings. They have an incredible flavor (and they smell so insanely good too). You can smoke your own, or grab a pack or two of already-smoked wings from your grocery store. In ours, the smoked turkey wings can be found near the smoked hocks in the meat department. The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!
I made an extra big batch of this lentil soup with smoked turkey and froze some in single serve containers. It’s the perfect winter-time lunch.
Also try my smoked turkey and file gumbo pot pie.
Lentil Soup with Smoked Turkey
- 1 tablespoon olive oil
- 2 ribs celery chopped
- 2 carrots peeled, chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 16 ounce petite diced tomatoes
- 1 bay leaf
- 1 cup lentils
- 3/4 pound smoked turkey wing the entire thing, not cut up or skin removed
- 4 small red potatoes peeled, sliced 1/4″ thick
- 1/4 cup parsley chopped
- kosher salt
- ground black pepper
- Parmesan cheese freshly grated, optional, for serving
- Heat the oil in a large pot over medium high heat.
- Add the celery, carrots and onion and cook until starting to soften, about 5 minutes.
- Add the garlic and cook another minute.
- Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water.
- Bring to a boil, then reduce to a simmer and cover. Let simmer for about an hour, until the lentils are tender.
- Add the potatoes and continue simmering until tender, about 10 minutes.
- Remove the turkey wing from the pot. Let cool until you can handle it, then remove the meat from the bones and shred or chop slightly. Return the meat to the pot.
- Stir in parsley and salt and pepper to taste.
- Serve with grated Parmesan for sprinkling if desired.
Nutritional values are approximate.