Cooped Up Lentil Soup

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion, Chopped
• 5 cloves Garlic, Minced
• 4 whole Carrots, Peeled And Chopped
• 3 cups Green Lentils (dry)
• 2 whole Smoked Diestel Turkey Thighs Or Ham Hocks
• 6 cups Water
• 3 cups Chicken Broth
• 2 teaspoons Salt, Or To Taste
• 1 dash Ground Black Pepper
• 1 whole Bay Leaf
• 6 sprigs Fresh Thyme
• 1 whole Lemon, Zest Only
• 1 cup Grated Parmigiano-Reggiano, Grated

1. In a large stock pot, heat the olive oil over medium-low heat. Add the onion and garlic and saute until transluscent, about 4 to 5 minutes. Add the carrots and saute for another 2 minutes
2. Add the lentils and saute everything together for about 3 minutes or until lentils are glistening.
3. While ingredients are sauteing, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces.
4. Add the water, chicken broth, salt, pepper, bay leaf, thyme sprigs, lemon zest and the bones from the Diestel turkey thighs (or the whole ham hocks) to the pot. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
5. Check the lentils to see level of "doneness"-they should be soft, but should maintain their shape. Allow soup to cook an additional 15 minutes so that the lentils can sop up more liquid.
6. With about 10 minutes before serving the soup, add the chopped turkey meat. Remember it is smoked so it is already cooked all the way through-we are simply heating it up.
7. When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, thyme sprigs from the soup and serve in large heaping bowls.
8. Grate desired amount of Parmigiano-Reggiano on top and enjoy!

olive oil, yellow onion, garlic, carrots, green lentils, turkey thighs, water, chicken broth, salt, ground black pepper, bay leaf, thyme, lemon

Taken from tastykitchen.com/recipes/soups/cooped-up-lentil-soup/ (may not work)