Ingredients
1 C green lentils
1 C turkey stock
3 C water
1/4 C white wine
1/4 C lemon juice
1 C chopped cooked turkey thigh meat
1 C chopped leeks
1 C sliced mushrooms
1 C diced carrots
1 C sliced tuscan kale
2 T fresh thyme leaves
Preparation
Simmer lentils in wet ingredients about 15 minutes until almost tender. Saute veggies in a bit of olive oil until almost tender.
Add turkey and veggies to lentils and broth and warm through. Add more water, lemon juice and thyme to taste.
