Turkey-Lentil-Chorizo Soup - Dallas News | myFOXdfw.com

Turkey-Lentil-Chorizo Soup

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Thanks to Holly Warner from My Private Chef for this recipe.

Turkey/lentil/chorizo soup

1.5 lbs turkey
½ lb Turkey chorizo
1 cup each celery, carrot, onion (aka Mire Poix)
2 garlic cloves, smashed or minced
2 1/2 T sun dried tomatoes, minced
6 cups chicken stock
1 medium zucchini small dice

1 teaspoon Siracha
Salt & Pepper to taste

1 cup French lentils (smaller ones)
4 cups water
*make based on package directions.  Typical direction: Bring water and lentils to boil, reduce temp to medium an continue to cook about 15-20 mins.  Drain and rinse. (DO NOT Salt the lentils during the cooking process, it will cause them to break the skin)

Optional substitution for lentils:
12 oz can of black beans, drained/rinsed

1.)    In a heavy bottom stockpot brown turkey & turkey chorizo.
2.)    Remove from pan for later use.
3.)    Add Mire Poix (carrots/onions/celery).  Cook until vegetables are translucent.
4.)    Add Chicken stock to "deglaze" the pan (it will pick up all the tasty bits of meat sticking to the bottom of the stockpot), then add meat mixture, sun dried tomatoes, siracha, zucchini & herbs and allow to reduce liquid by 1/3.
5.)    Once liquid is reduced add cooked lentils and season to taste with salt & pepper.

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