Lentil, split pea and barley soup with smoked turkey

Winter is at our doorstep, and with it comes days like today when the only reasonable thing to make is a huge pot of soup.  Here's my recipe for a delicious hearty soup.  You can easily make this vegetarian by omitting the smoked turkey wings.

1 Tbs. olive oil

1 C. diced onion

1 C. diced carrots

1 C. diced celery

1 tbs. kosher salt or smoked fleur de sel

1 tsp. black pepper

1 tbs. Italian seasoning

72 oz. chicken stock

1/3 C. each- barley, lentils and split peas, rinsed

16 oz. can diced tomatoes with herbs

2 bay leaves

2 smoked turkey wings

Optional- rind of Parmesan cheese

Heat olive oil on medium high heat in a large soup pot.  Add onion, carrots and celery.  Saute for 2 minutes, add remaining ingredients (including rind) and stir to combine.  Cover and simmer on medium low heat for at least an hour before serving.  

Curried barley salad

Here's one of the recipes I'll be making at The Westport Farmers' Market tomorrow, Thursday, September 8th from 11-1. Come on by for a taste.


1 C. uncooked pearl barley

2 C. water or stock

1 C. cooked chickpeas (garbanzo beans)

1 C. grated zucchini, drained

1 C. chopped tomato

½ bunch flat leaf parsley, chopped

¼ C. Golden raisins

Juice from ½ lemon

1 Tbs. finely chopped garlic

1½ tsp. curry powder

1 tsp. turmeric

½ tsp. Smoky paprika

2 tbs. Olive oil

Kosher salt to taste

Combine barley and water in a pot with a lid; simmer for 30-40 minutes before fluffing with a fork. Or, try using a rice cooker. Add 2 1/2 cups water per cup of barley.

While barley cooks, combine remaining ingredients in a bowl and stir to combine. Set aside until barley is cooked. When barley is cooked, fluff with a fork and gently combine with vegetables. Season to taste with salt. Salad can be served warm or cold.

Learn more about Nicole Straight and Time to Eat’s cooking classes at www.timetoeat.tv.