This is a good one for all that leftover turkey that will be coming into play next week. Make sure and save that carcass and the bones for the stock in this one. 3 quarts of turkey stock. Make sure and skim the fat and remove any solids. Chopped or shredded leftover turkey 2 cups of dried lentils. Washed and sorted 3 large carrots sliced and quartered 3 large stalks of celery sliced 1 large Walla Walla Sweet onion chopped 4-6 cloves minced garlic 1 28oz can diced tomatoes 1/4 cup olive oil 1 teaspoon tumeric 1 teaspoon cumin 1/2 teaspoon thyme 1 teaspoon of pepper flakes salt and pepper to taste optional 2-4 teaspoons of toasted curry powder. In your dutch oven or other heavy bottomed pot add your olive oil and heat over medium heat. To the oil add onion carrots, and celery, salt and pepper to taste. Sweat over medium heat until onions are translucent in color. Stir in minced garlic, allow to cook for 1-2 minutes. Add all of the dry spices and mix well. Add turkey stock all at once. Add lentils and canned tomatoes, add turkey meat. Turn up heat and bring to boil. Reduce heat band allow to simmer for 1 hour (or more). You can serve with sliced jalapenos, sour cream or non-fat plain Greek yogurt.