1 tablespoon olive oil

1 small yellow onion diced (one cup)

2 celery stalks diced (one cup)

2 carrots peeled and diced (one cup)

6 cups chicken or turkey broth

1 cup split red lentils rinsed

2 garlic cloves minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 cups cooked turkey or chicken pieces

salt and black pepper

In a large soup pot or Dutch oven, heat the oil over medium high heat.

Add the onion, carrot, and celery and cook, stilling occasionally, until softened, about 5 minutes.

Add the rest of the ingredients, except the turkey pieces.

Bring to a boil over medium high heat, then reduce to a simmer and cook for 20 minutes, until the lentils are tender.

Stir in the cooked turkey and heat for about a minute, until heated through.

Add salt and black pepper to taste.