Smoked Turkey and Lentil Stew

Olive Oil
1 Smoked Turkey Leg, cubed
1# Turkey tenderloin, 1" cubes
2 medium Onions, diced
3 ribs Celery, large dice
2 cloves Garlic, minced
2 medium Carrots, diced
2 small Sweet Potatoes, cubed
1 C. Pearl Onions, skinned and left whole
2 Tbsp. Tomato paste
1/2 cup dry Red Wine
1 C. diced tomatoes
3 C. Chicken Stock
1 C. Green Lentils
2 Tbsp. Fresh Thyme
2 Bay leaves
Salt and Pepper
Water as needed
French Baguette

In heavy stock pot heat olive oil until shimmering.  Sear tenderloin pieces until brown, remove and reserve in bowl.  Add onions, carrots and celery, cook until onions are translucent.  Add garlic, cook 1-2 minutes.  Add tomato paste, reduce heat and cook for 7-10 minutes, stirring often.  Add wine and deglaze pot, lifting brown bits at the bottom of pot with a wooden spoon.  Reduce liquid by half.  Add tenderloin and smoked turkey cubes.  Add stock, lentils, thyme, bay leaves, pearl onions, diced tomatoes, & sweet potatoes.   Cook over medium heat until lentils are soft and sweet potatoes are tender (20-25 minutes).  May need to add water if stew gets too thick.  Adjust seasoning with salt and pepper.
Serve with french baguette.