Monday, 28 September 2020

Turkey, Lentil and Orange Soup with Chive and Mustard Dumplings

Turkey, Lentil and Orange Soup with Chive and Mustard Dumplings
Feeds 6

1 turkey leg, split into a thigh and drumstick
3 tbsp olive or rapeseed oil
6 rashers of smoked streaky bacon
1 onion, chopped
3 carrots, peeled and diced
3 celery sticks, diced
A few thyme stalks, stripped of their leaves
2 cloves of garlic, sliced
1 tin of tomatoes
Zest and juice of 1 orange
500ml water
100g brown lentils
Salt and pepper

For the dumplings
150g self raising flour
75g butter or low fat spread
A handful of fresh chives, chopped
1 tbsp English mustard
Salt and pepper

1 - Pre-heat the oven to 160C/Fan 140C/GM3.
2 - Heat the oil in a large casserole dish. Quickly brown the turkey leg all over then remove and keep aside.
3 - Add the bacon, onion, celery and carrot and cook for 10 minutes until beginning to colour.
4 - Stir in the thyme and garlic. Cook for a further minute then add the tomatoes. Return the turkey leg to the casserole and then pour in enough water to barely cover the leg. Stir, bring to the boil then place in the oven for 1 hour.
5 - Take out of the oven and stir in the lentils. Return to the oven and cook for a further 45 minutes.
6 - Remove from the oven and take out the turkey leg. Strip it of the meat and put this back into the casserole dish and stir through along with the orange zest and juice. Taste for seasoning.
7 - To make the dumplings, rub together the butter and flour. Stir in the remaining ingredients along with a little water to form a soft dough. Roll into balls the size of golf balls and place onto the top of the soup. Put the lid on and place back into the oven for a further 15-20 minutes until the dumplings are puffed up and cooked through.

7 comments:

Pat said...

David sounds like you and I are on the same wave length. I sorted out our freezer last week too. A job I hate doing. I have a ham bone in mine from Christmas that is waiting for a nice pea soup. With the weather we are having at the moment. I may use it this week. The recipe sounds really yummy as usual.

Anonymous said...

i love the idea of using the orange in there, I bet it smelled wonderful. I also love dumplings! Total comfort food.

Amanda at Little Foodies said...

This sounds fantastic - I LOVE dumplings!! What's the texture like without suet?

Rosie said...

Having viewed your wonderful turkey orange lentil soup with dumplings, I am more than happy to wrap up for a few days to keep warm just for this recipe! This is so bookmarked David :)

Rosie x

David Hall said...

Pat - Same here! But the bonus of finding a turkey leg or a ham bone makes up for it. I love ham hock, makes amazing soup.

Helen - Smelled AND tasted wonderful! Give it a go, real easy

Amanda - I never thought I would hear myself saying this as I was known as the suet king on masterchef, but they were actually better! Lighter, fluffier, utterly delicious.

Rosie - you won't regret it!

x

Aimée said...

Yay for summer! Cleaning out the freezer can be a daunting task-looks like you got a great soup out of it, though.

Valerie Harrison (bellini) said...

With these on again off again days of Spring soup may be just what I need:D

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