TURKEY NOODLE SOUP

Black Friday, what a day! Up before dawn and out the door to go shop till ya drop! By the time you get home you're worn to a frizz-azzle and very thankful for the leftovers that are crammed in the refrigerator, but, there is still tomorrow to think about. Fall has set in with cold, blustery days and what better time to have a hearty bowl of soup?
Lentils and egg noodles combine with some leftover turkey to make a tummy warming soup with a little different taste after the holiday.

TURKEY NOODLE SOUP
2-3 cups cooked turkey, cubed
2-3 tablespoons margarine or vegetable oil
3/4 cup onion, diced
1 cup carrots, chopped
1/2 cup celery, chopped
1/2 teaspoon dill weed
1/8 teaspoon celery seed
1-2 cloves garlic
1/2 bay leaf
6-8 cups chicken or turkey broth
1/3 cup lintels
8 ounces egg noodles


Saute` onions, garlic and celery in a large pot until onions are translucent. Do not brown. Add broth, dill, bay leaf , celery seed and carrots, and bring to a boil. Reduce heat, add turkey, lentils, and egg noodles and simmer for 10 minutes. Remove bay leaf and continue cooking until lentils and noodles are done.