Soup with turkey, mushrooms and red lentils

Submitted by enr on 16 Aug 2013
3 tbsp olive oil
2 cloves garlic
2 large onions
500 g mushrooms mushrooms
2 red peppers
1 - 1.2 kg tomatoes
2 liters chicken, vegetable or mushroom broth
200 ml red wine
2 carrots
400 g red lentils
150 g cauliflower florets
500 g of turkey breast fillet - raw - or meat from the ham, precooked
2 zucchini (green zucchini)
4 tbsp fresh basil, chopped strips
basil leaves for serving
salt and pepper
Soup with turkey, mushrooms and red lentils
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Garlic and onions finely. Mushrooms are sliced, pepper strips, tomatoes, peel and cut into cubes. Carrots and zucchini are also cut into cubes. Heat olive oil in a saucepan and fry it in onion and garlic, chopped, until onions become like glass. Add mushrooms and peppers, and stirred until the peppers become aromatic. Add tomato cubes and pozaparzhvat few minutes. Pour wine and broth, seasoned with salt and pepper. Pour a cauliflower, carrots and lentils. Boil for 20 minutes. Add turkey, zucchini and chopped basil. The soup simmer for 10 minutes. Serve served with fresh basil leaves. * If your tomatoes are soft, they make shallow cuts and scalded with boiling water for a few minutes. So peel easily. If you are hard, peel directly peeler potato or asparagus.
1 user
16 Aug 2013
changes in prescription Publishing Parragon


Symphony of flavors and aromas that promises supitsa. Will try.

I hope you like it as well as us :)

The soup is very tasty, and healthy! Rally, thanks for the recipe! I am very glad that I was able to use the remains of the turkey for Thanksgiving. The proportion is quite large - expected to fill his biggest pot (4 liters) and out that I needed and a smaller (about 2 liters). You'll have a nice dinner for the next few days.

Gerganche, great result! The pictures are very nice! Glad your recipe has been useful, and you liked the taste! Good appetite, dear!