Lentil Soup with Smoked Turkey

Ingredients: 1 bay leaf,Black pepper to taste,4 carrots, peeled and chopped,3 cups chicken stock,3 cups green lentils,3 cloves of garlic,Zest of 1 lemon,2 tablespoons olive oil,parmigiano reggiano for sprinkling on top,2 teaspoons salt (adjust to your taste preference),6 sprigs thyme,1-2 smoked Diestel Turkey thighs,2 cans water,1 yellow onion, chopped
Instructions:

1. In a large stock pot, heat the olive oil over medium-low heat.
2. Add the onion and garlic and saut until transluscent, about 4 to 5 minutes.
3. Add the carrots and saut for another 2 minutes
4. Add the lentils and saut everything together about 3 minutes until lentils are glistening.While ingredients are sauting, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces.
5. Add the water, chicken broth, salt, pepper, bay leaf, thyme sprigs and the bones from the Diestel turkey thighs to the pot. Bring to a boil. Reduce heat to low and simmer 30 minutes.Check the lentils to see level of doneness they should be soft, but should maintain their shape. Allow soup to cook an additional 15 minutes so that the lentils can sop up more liquid.10 minutes before serving the soup, add the chopped meat. Remember it is smoked so it is already cooked all the way through we are simply heating it up.When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, thyme sprigs and serve in large heaping bowls.Grate desired amount of parmigiano reggiano on top and enjoy!

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