Cook 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
