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It’s been a few dark and rainy winter days. The kind of weather that seeps into your bones and makes you want to crawl back under your covers to keep warm.
Since that wasn’t a practical option, I took the next best route and made a pot of hearty, chunky soup. All you need to add is some toasted crusty bread, and you have the perfect, nutrient-dense comfort meal that will also be perfect for your Purim seudah!
2 tablespoons oil
1 smoked turkey thigh, skin removed and cubed
2 medium onions, diced
2 cubes Gefen Frozen Garlic
3 carrots, peeled and diced
3 stalks celery, diced
3 medium zucchinis, peeled and diced
1 (16-oz./450-g.) bag Beleaf Cauliflower Florets, chopped
1 19-ounce (540-gram) can chickpeas, drained and rinsed
1 cup Gefen Red Lentils
2 tablespoons salt
black pepper, to taste
water, to cover
Heat oil in a large stock pot.
Brown cubed turkey for seven to 10 minutes. Remove turkey from pot and set aside.
Add onions to pot. Sauté until they begin to soften. Add garlic and parsley and cook for two minutes.
Add diced vegetables, chickpeas, lentils, and seasoning.
Let the vegetables cook for 15 minutes, stirring and scraping up the bits of turkey from the bottom of the pot. Add water to cover vegetables.
Allow to simmer for one hour.
Return turkey cubes to pot and cook for an additional half-hour.
Photpgraphy by Saraizel Senderovits
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