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Hearty Red Lentil Potato Soup


Puréed creamy vegetables, the thickness of red lentils, and the floating chunks of potatoes create a wonderful texture in this soup. The turkey bones add extra richness, perfect for any cold winter night.


1. Sauté onion and garlic in oil in a large pot.
2. Place carrots, zucchini, celery, and sweet potato in a mesh cooking bag and wrap the turkey bones in a separate mesh bag. Place into pot. Add the rest of the ingredients and bring to a boil. Lower the flame and allow to simmer for one and a half hours until cooked through.
3. Carefully remove mesh bags. Discard the turkey bones. Remove cooked veggies from the mesh bag and place in a bowl. Purée using a hand blender. Return puréed vegetables to the pot and stir.


Photo by Chay Berger