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It’s  getting cooler at night lately, so hot soup is again welcome, especially when eaten al fresco. This soup took about two and a half hours to cook from beginning to end, but the actual prep-time was only a few minutes, which makes it a perfect dish when you don’t feel like getting too involved with heavy prep-work, but still want to have a satisfying meal 🙂
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Bon Appetit !   Life is Good !
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P.S.
If you want your lentils with more texture, cook the turkey leg first in lightly salted water, then cook the lentils with the resulting stock until just done.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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