Instructions:

1. Fill a large stock pot with:
• 2 celery stalk , halved
• 2 carrots , halved
• 1 onion , peeled & quartered
• 2 sprigs of parsley, American
• 2 sprigs of thyme, fresh
• 1 sprig of rosemary, fresh
• 3 bay leaves
• 1 leftover turkey carcass , chopped into 4 pieces
2. Add enough water to cover everything and heat on high to bring to a boil.
3. Reduce heat and simmer 2-3 hours, until turkey carcass falls apart and stock is formed.
4. Remove any foam that forms at the tops of stock.
5. Remove solids and pour broth through fine strainer to filter even more.
6. Reserve stock
7. In a large dutch oven over medium-high heat add:
• 1 TBS extra-virgin olive oil
8. Heat oil and add:
• ¹/₂ cup onion , chopped
• 2 carrots , chopped
• 3 celery stalk , chopped
9. Cook until vegetables soften, approximately 7 minutes.
10. Stir in:
• 2 TBS parsley, American , chopped
• ¹/₃ cup spinach, frozen , chopped
• 1 TBS all-purpose flour
11. Cook for 2 minutes.
12. Pour in 3 quarts of reserved turkey broth with:
• ¹/₄ cup lemon juice
13. Extra broth can be refrigerated or frozen for later use.
14. Bring soup to boil, then add:
• ¹/₂ cup dried lentils , rinsed
• 3 oz spaghetti , uncooked & broken into 1-inch pieces
15. Bring soup to boil again, then reduce heat to low and simmer, until noodles and lentils are cooked, about 20 minutes.
16. Adjust seasoning to taste and serve.