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Turkey Lentil Soup
Turkey Lentil Soup
Fiona Haynes
At a Glance
Cook Time : 40min
Course : Lunch, Soup
Special : Easy, Gluten-Free, Low Fat
Type of Prep : Sauté, Simmer
Occasion : Fall, Winter
 
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Turkey and Lentil Soup

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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If you're wondering what to do with leftover turkey from Thanksgiving or Christmas, you can use some in this hearty and delicious soup. cooked chicken breast works equally well, of course.

INGREDIENTS:

  • 2 tsp canola oil
  • 1 large onion, finely chopped (About 2 cups)
  • 2 medium carrots, diced (1 1/2 cups)
  • 1 large stalk celery, sliced (1 cup)
  • 4 ounces cremini mushrooms, sliced
  • 1 tablespoon curry powder
  • 1 cup green lentils, picked through and rinsed
  • 4 cups fat-free, low-sodium chicken broth
  • 1 14.5-ounce petite diced tomatoes
  • 1 1/2 cups chopped cooked white-meat turkey

PREPARATION:

Heat oil on medium heat in a large Dutch oven or soup pot. Sauté onion, carrots, celery and mushrooms until softened. Sprinkle curry powder and cook for 1 minute. Add lentils, followed by broth and canned tomatoes. Bring to a boil, then cover and simmer for 25 minutes, until lentils are cooked. Stir in chopped turkey and simmer for 2-3 minutes.

Serves 8

Per Serving: Calories 188, Calories from Fat 24, Total Fat 2.5g (sat 0.4g), Cholesterol 18mg, Sodium 24.1g, Carbohydrate 24.1g, Fiber 10g, Protein 16.8g

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