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.
Cook Time: 40 minutes
Total Time: 40 minutes
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
