Ingredients

• ½ pound (1 heaped cup) lentils, rinsed and picked over
• 6 cups chicken stock (Trader Joe’s organic chicken stock)
• 1 diced medium onion
• 2 garlic cloves, peeled and minced
• 1 bay leaf
• Pinch of saffron (Trader Joe’s)
• ½ teaspoon turmeric
• 20 sprigs cilantro, tied into a bunch with cotton string
• 1 teaspoon ground ginger
• 2 Dittmer’s smoked chicken legs (drumsticks and thighs) or 1 Diestel smoked turkey thigh
• 2 medium carrots, peeled and cut into 1/4-inch dice—about 1 cup
• ½ pound butternut squash) peeled and cut into 1/4-inch dice—about 1 cup
• 3 tablespoons tomato paste
• Freshly ground pepper
• 2 tablespoons chopped fresh cilantro for garnish

Preparation

1. Combine the lentils, stock, onion, garlic cloves. and bay leaf in a large soup pot or Dutch oven. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Add smoked meat. Bring to a boil. Reduce the heat, cover and simmer 30 minutes. Prepare vegetables during this waiting period.

1. Add the carrots, butternut squash, and tomato paste. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle. Remove the meat and cool enough to remove it from the bone. Discard skin. Coarsely chop meat into bite-sized pieces and return to the pot. Garnish with fresh cilantro or flat leaf parsley.

1. Serves 6 to 8. Freezes well.