Fall is here! One of my favorite seasons. It not only brings crisp cool weather and Sunday football, it also brings some of my favorite seasonal dishes.
Here’s one of my go to fall recipes–turkey, lentil, sweet potato soup. A perfect dish to eat on a chilly Sunday night while cuddling up in a blanket and watching the Patriots. It’s not only yummy and filling, it’s so easy to make!
I got this recipe from Williams Sonoma’s Weeknight Fresh & Fast Cookbook. Find recipe below. Vegetarin? Feel free to forget the turkey and use vegetable broth.
For my take on this dish, I used vegetable broth, added in more celery (1 whole stalk), used baked turkey cutlets instead of smoked turkey and used kale. See a picture of some of my ingredients and a full list of the ingredients I used below:
– 1 tablespoon olive oil
– 1 whole stalk of celery chopped
– 3/4 onion chopped
– 1.2 lbs of turkey (baked in olive oil)
– 1 3/4 cups of brown lentils (used Trader Joe’s precooked lentils)
– 1.5 lbs of sweet potatoes
– 64 ounces of vegetable broth
– 3 bunches of kale (chopped kale from Trader Joe’s)
– 3 tsps of thyme
– salt & pepper for taste
1. I chopped up my celery and onion (only used 3/4 of the onion opposed to the whole thing) and placed in this mixing bowl while the oil warmed up in my sauce pan.
2. Instead of smoked turkey, I baked Trader Joe’s organic turkey cutlets in olive oil with pepper for 35 minutes at 350 degrees.
3. I added the celery and onions to the sauce pan and once the onions were browning (around 5 minutes), I added in 2 tablespoons of thyme, turkey, lentils and vegetable broth. I boiled the mixture and then let it simmer on medium-low heat for 30 minutes
4. After 30 minutes, I added in the sweet potatoes and 1 tablespoon of thyme. I gave it another 15 minutes to simmer so the sweet potatoes could soften. I then added in kale and after 3 minutes, this dish was ready to eat! Enjoy!