Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup. Mix it up a little with fresh basil leaves to further enhance the taste.
Calories 230, Fat 4.5g, Sodium 580mg, Carbs 24g, Fiber 6g, Sugar 2g, Protein 22g
Smoked Turkey and Lentil Vegetable Soup
Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup.
1 tablespoon olive or canola oil
1 small onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
4 cups reduced-sodium chicken broth
1 1/2 cups water
1 cup dried lentils, sorted, rinsed
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.
To make vegetarian lentil soup, omit the smoked turkey, and use vegetable broth.
Lentil soup makes a hearty lunch, so tuck a container of leftover soup in your lunch bag.
Calories 230, Fat 4.5 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 35 milligrams, Sodium 580 milligrams, Carbs 24 grams, Fiber 6 grams, Sugar 2 grams, Protein 22 grams