This soup recipe is the perfect answer to leftover turkey or chicken.
It’ll have even four-day-old poultry tasting as moist and succulent as the day you cooked it up.
Stack spinach leaves, roll, then slice into ribbons.
Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook until onion is translucent, about 4 minutes. Add lentils, chicken, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 20 minutes.
Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.