Turkey Lentil Veggie Soup

shredded carrots(bag), enough diced fine for approx 1 cup
yellow sweet onion, 2/3 diced fine, about 1 cup
cellery, diced fine for 1 3/4 cups
tomato, diced fine
leftover turkey breast bones/carcass with some left over meat, trimmed of fat
bag of lentils/ about 2 cups
herbs/spices
3/4 cup of salt for broth
addt'l salt to taste
1-2 tbsp pepper
1 tbs paprika
2 tsp cumin or more to suit your taste
garlic power to suit taste
italian seasoning 2 tbsp.

place turkey carcass in large pot with about 5 qts of water to boil. As you prep them, add diced celery, onion and carrot, 3/4 cup of salt, italian seasoning to pot. Continue to low boil/simmer, partially covered or uncovered until meat falls from bone and bones begin to fall apart. Remove bones and any excess meat. Return meat to pot. continue to cook broth on low simmer until nearly all water is gone from pot. Veggies will appear stewed and golden. Add 8 cups of water and turn heat to medium. Add diced tomatoe and balance of herbs. Continue to simmer while preparing Lentils (rinse clean) and add to pot. Cover partially simmer until lentils are cooked to desired tenderness. Add water as needed for thicker or thinner consistency (usually another 4 cups). You don't need to keep a close eye on this, but check in about every 20 or 30 minutes. I usually set this recipe on after one night's turkey dinner for dinner the next night or week.

Number of Servings: 8

Recipe submitted by SparkPeople user CBKFITNESSLADY.