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Turkey and Lentil Soup

User Rating 4.5 Star Rating (3 Reviews)

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Turkey Lentil Soup

Turkey Lentil Soup

Fiona Haynes
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

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent recipe - suspect NI, Member seabrzjo

I had a leftover turkey breast with quite a bit of meat on it, so removed all of the possible skin and simmered the bones for for a while for my broth. Ironically, after straining and de-boning, I got exactly four cups of broth and 1-1/2 cups of turkey which meets the recipe requirements. I didn't have carrots, but will definitely add them next time. I love cumin with curry so used that tip from one of the reviewers. I also had 3-oz of fresh bagged spinach so added that with the poultry. Excellent recipe, but I do question the posted nutritional info. I did take the time to measure out the full pot and figured out that ""8 servings"" equals one cup servings. Then I ran the individual ingredients through the Recipe Builder app in WW and came out with less than one-third of the calories and fat. (For WW pts counters - I got NI of 2 pts per cup.) Thanks again, Naomi. Great recipe!

8 out of 8 people found this helpful.

See all 3 reviews

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