Unboring Turkey Leftover Soups

            Take your turkey stock out of the refrigerator and let it come to room temperature. Meanwhile, cook about a cup of lentils in simmering salted water and drain them well when done  (or substitute one can of garbanzo beans, drained). In a small bowl, mix 1 cup of plain yogurt (full fat) with one egg yolk and 2 tablespoons flour. Blend well till there are no flour lumps. In your big soup pot, saute 2 cloves of garlic in olive oil; while they are cooking, sprinkle with 2 teaspoons paprika and a pinch of cayenne. When you can smell the spices, add your turkey stock and slowly dribble in the yogurt mixture, whisking as you go. Once the stock has started to thicken, add your diced turkey, the drained lentils or garbanzos, and a handful of fresh mint leaves, finely diced. Heat to simmer, and serve with lemon wedges.