Ingredients:
Saute’ed Vegetables:
1 tsp. canola or other vegetable oil
4 tsp. minced garlic
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
Freshly ground black pepper
1-1/2 cup chopped tomato or 1 14-oz. can drained diced tomatoes
2 tbsp. dry red wine
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1-1/2 tsp. molasses
3 tbsp. chopped fresh dill
Method:
Crockpot Soup:
2-1/2 cups brown lentils (same as 1 pound lentils)
1 clove peeled garlic
10 cups chicken stock OR good instant OR low sodium canned stock or water
2 bay leaves
Pinch of dried thyme
Pinch of salt (I would omit with Kosher poultry and all that stock)
1 cooked turkey leg and thigh (bottom quarter) (or several legs) (roasted is best), skin removed
A day ahead:
Saute’ minced garlic in oil until golden, then add onion, celery, carrots and soften about 8 minutes. Remove from heat and add black pepper, tomato, wine, lemon juice, molasses, vinegar and dill. Put into bowl, cool and refrigerate.In a 4-quart crockpot, put all the soup ingredients in and cook on LOW for 17 hours, that’s right 17 hours.
Next day:
Extract turkey bones from soup. The meat will have fallen from the bones.Discard bay leaf.
Divide vegetables into the bowls and ladle the soup over them. (My thought: take the vegetables out of the refrigerator before you leave for shul so they will be at room temperature and won’t cool down the soup too much).
I used 3 smallish turkey legs which I skinned, seasoned with a little curry and some pepper and browned well in a hot 500°F oven.
