Turkey, Mushroom, And Lentil Soup

• 2 tablespoons cooking oil
• 1 onion, chopped
• 10 ounce mushrooms, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 cup lentils
• 1 3/4 teaspoons salt
• 2 quarts water
• 1 1/2- pounds piece cooked turkey, cut into 1/2-inch cubes (about 2 cups)
• 1/4 teaspoon fresh-ground black pepper
• 1/4 cup plus 1 1/2 tablespoons chopped fresh parsley

1. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
2. Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
3. Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
4. Variations
5. Try two cups of diced cooked chicken or ham instead of the turkey.
6. Wine Recommendation: Zinfandel is the one truly American red, so why not serve it with our native bird? It's more than poetic license: Turkey's strong, gamy flavor, and the earthy lentils as well, requires a robust and fruity wine.

cooking oil, onion, mushrooms, garlic, soy sauce, lentils, salt, water, turkey, freshground black pepper, parsley

Taken from www.myrecipes.com/recipe/turkey-mushroom-lentil-soup (may not work)