Lentil Stew with Smoked Turkey and Sweet Potatoes

Rain, rain, go away...come back on another day.... Just as I was boxing up the winter gear and pulling out the frilly skirts and short-sleeved tops, we got hit with a cold front that will likely linger through the end of the week.  Not great for frolicking in the garden, but these days have been so rare that it is incumbent upon us to make the most of it and use them to savor steamy hearty soups and luxuriate in thick spiced hot chocolate that is made so much sweeter by the cold air.

On this rainy weekend, we enjoyed a light but hearty (a bit of an oxymoron, isn't it?) lentil stew that was made brawnier by a smoked turkey leg and accompanied by colorful chunks of orange-fleshed sweet potatoes and deep-green kale. This lentil soup is a melding pot of textures and smoky vegetable flavors that gets better with each day, so it's worthwhile to make a big batch. Relatively simple and quick to put together, this soup is quite sumptuous and adds a lot of color to the grayest of days.

Lentil Stew with Smoked Turkey and Sweet Potatoes
Notes: The recipe calls for a smoked turkey leg that is deboned and diced. To make the leg easier to handle, I simmered the entire leg in the soup for 30 minutes, removed it and allowed it to cool down before I diced it into chunks and returned it into the soup. While I haven't tried it, I think the smoked turkey could be removed entirely for a vegetarian version. 
Adapted from Williams-Sonoma
Ingredients

• 1 Tablespoon olive oil 
• 1 large yellow onion, finely chopped 
• 3 celery ribs, finely chopped 
• 3 teaspoon minced fresh thyme 
• 8 cups low-sodium chicken or vegetable broth 
• 1 lb. smoked turkey leg, deboned, skinned and diced (about 2 cups meat) 
• 1 1/2 cups brown lentils, picked over and rinsed 
• 1 1/4 lb. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes 
• 1/2 bunch kale or chard, stems removed and leaves chopped 
• Coarse kosher salt and freshly ground pepper, to taste 

Method 

1. In a large, heavy saucepan over medium-high heat, warm the olive oil. Add the onion and celery and sauté until almost tender, about 5 minutes. Add 2 tsp. of the thyme and cook, stirring, until the onion is brown, about 4 minutes. Add the broth, turkey and lentils. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes. 
2. Add the sweet potatoes to the pan and simmer until almost tender, about 12 minutes. Add the kale and simmer until wilted, about 3 minutes. Season the stew with salt and pepper. Stir in the remaining 1 tsp. thyme. Ladle the stew into warmed bowls and serve immediately. Serves 6. 

Here are some tips from the Williams Sonoma website: The recipe makes a big pot of stew, and the flavors improve each time it is reheated. If it gets too thick, thin the stew with a little water. Smoked turkey can be replaced with smoked sausage, such as chicken or pork andouille or kielbasa. Or, for a meatless version, omit the turkey and use vegetable broth. Extra smoked turkey can be used as a sandwich filling, with sautéed potatoes, or as an addition to macaroni and cheese.