Lentil Soup with Smoked Turkey Recipe

Add the lentils and sauté everything together for about 3 minutes, until the lentils are glistening.

While the ingredients are sautéing, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces.

Pour in the water and chicken broth, then add the salt, pepper, bay leaf, thyme sprigs, and the bones from the turkey thighs. Bring the liquid to a boil, then reduce the heat to low and let it simmer for 30 minutes.

Check the lentils after 30 minutes; they should be soft but still hold their shape. Continue to cook the soup for an additional 15 minutes, allowing the lentils to absorb more liquid. About 10 minutes before serving, stir in the chopped smoked turkey meat — it's already cooked, so you're just heating it through.

Once the lentils are fully cooked and the flavors have come together, remove and discard the turkey thigh bone, bay leaf, and thyme sprigs. Ladle the soup into bowls and grate Parmigiano Reggiano over the top.