After all the overindulgence over the festive season I like nothing more than enjoying a hearty bowl of the Davies Family Turkey and Lentil Soup. Although this can be enjoyed at any time of year it is a great option that can be enjoyed using your Christmas leftovers you may have lurking in the freezer.Fibro Food Fairy
This recipe was given to me by Mrs Davies senior and was given to her by her mother, so it has really lasted the test of time. There are absolutely no nasties, in this recipe, just nourishing wholefood ingredients. I confess that it does take a little time to make, but this process is made easier and speeded up with the use of a pressure cooker. I have adapted the recipe so that it makes a large batch of soup, which can be frozen in individual portions as an easy option to enjoy on another day. It’s also quite a thick and creamy soup, despite the absence of any cream in it, which makes it substantial and filling too. I hope you and your friends and family enjoy this recipe as much as we do and that it continues to live on passing from generation to generation.
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Nightshade free (omit chilli flakes)
• Nut free
• Soya free
• Refined sugar free
Mrs Davies Turkey and Lentil Soup
- For the turkey broth:
- The carcass of a turkey broken into small portions or 2 turkey leg bones and any leftover scraps of meat.
- 2 carrots, preferably organic, roughly chopped
- 1 onion, peeled and halved
- 3 celery sticks, roughly chopped
- 1 bulb garlic, outer paper removed, cut in half horizontally
- 1 large bunch of parsley
- 2 tablespoons apple cider vinegar
- 1 tablespoon black peppercorns
- For the soup:
- 520g orange lentils
- 1 teaspoon chilli flakes (optional)
- Salt and pepper
- Top with a drizzle of chilli oil (optional) and any leftover turkey meat
Place the ingredients for the turkey broth in your pressure cooker pot and add enough water to fill the pot so that it is two thirds full. Allow the ingredients to infuse for an hour.
Pressure cook on high for 1 ½ hours. After this time check the stock. If cooked enough the connective tissue and cartilage should have a crumbly texture when poked. If not ready, ensuring there is still enough water in the pot, cook, on high for another 30 minutes.
Once the broth is ready pour through a colander placed over a large saucepan. Once cool enough to handle check the contents of the colander for any nice meaty chunks that can be removed and added to the soup at a later stage.
The stock can be used straight away to make the soup, alternatively you can allow it to cool completely if you would prefer to remove any residual fat from the top of the broth. When ready to prepare the soup add the lentils and chilli flakes (if using) to the stock and bring to the boil. Allow to boil rapidly for 10 minutes.
After 10 minutes, reduce heat to a simmer and add any leftover meaty chunks. Cover and leave to bubble away for another 30 minutes.
Once cooked remove from the heat and blend the soup in a liquidiser or using a stick blender. Season generously with salt and pepper. Serve with a drizzle of chilli oil and any leftover turkey meat.