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.
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