Okay, so the second try was also a big shameful and full of weird miscellaneous condiment selections. And yet also tasty.
Turkey Squash Lentil Soup
Okay, so roast squash and have some sitting around in your refrigerator all cooled and diced.
Also, leftover turkey, cut into chunks.
And this time, I’m trying it without soaking the lentils first. Rinse/wash them in three vigorous changes of water before using.
Oh, and I’ve made both turkey stock and vegetable stock. You can go with all of one or the other or just water – but they shouldn’t be at least warmed up to room temperature.
So brown 2 teaspoons of flour in a pan. Dice an onion pretty finely and stir that into the browning flour. Once the onions are limp and the flour is getting toasty, add a teaspoon or so of butter (or lipid of choice).
Now add some turkey stock and stir it all together until you have a gravy base. Add a teaspoon of red wine, a shake of Worcestershire sauce, and a little bit of browning sauce.
Add lentils and minced garlic with some vegetable stock. Once it reaches a simmer, add the cubed winter squash. And then a couple minutes later, the turkey leftovers.
Season with ground black pepper, ground ginger (I was bizarrely generous with this, but luckily the soup absorbed it well), a sprinkling of cinnamon, and some hot pepper.
Because these are all leftovers that have been sitting in the fridge, you really should have the soup boil for about 20 minutes, but my lentils were already pretty mushy by the end of that.