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The ultimate nourishing comfort food! An all-in-one meal, packed with ingredients that are nutritious, delicious, and filling. Turkey is high in protein and lower in fat than meat, so it’s a perfect choice in soup. It complements the creamy, thick consistency of the split peas and lentils. Leftovers can be frozen.
2 tablespoons oil
1 medium/large onion, diced
1/2 red pepper, diced
3 cloves garlic, chopped
3 large carrots, peeled and grated
1 sweet potato, peeled and grated
1 butternut squash, peeled and cubed or grated
2 cups cherry tomatoes, blended (equaling 1 and 1/2 cups tomato puree)
2.2 pounds (1 kilogram) turkey wings
1 cup Gefen Red Lentils
1/3 cup Glicks Pearl Barley
1/4 cup yellow split peas
1 large bay leaf
2 large cubes Gefen Frozen Parsley
salt, to taste
pepper, to taste
1/3 cup quinoa
Heat oil in a seven- or eight-quart pot. Sauté onion over medium heat for five minutes.
Add red pepper and continue sautéing five minutes more.
Add garlic and sauté an additional minute.
Add carrots, sweet potato, and butternut squash and stir over low heat for five minutes.
Add tomato puree, wings, lentils, barley, and split peas. Cover with water and bring to a boil.
Add the bay leaf, parsley, and salt and pepper (be generous). Lower heat and cook for two hours, stirring occasionally.
Add the quinoa and cook 15–20 minutes more. Taste and adjust seasoning if desired.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Delicious soup!! i made this soup with one change, i put in chicken cutlets instead of turkey because i couldnt find any. i put in a whole pack of thin sliced, and it was delicious!!!! thanks for a great recipe that was loved by all!
We are so happy to hear it worked well with chicken cutlets as well!