Healthy dinners

Turkey and Lentil Soup

If you can't stomach the idea of another sandwich made of leftover turkey from Thanksgiving or Christmas, try this hearty and delicious soup. Vegetables and green lentils combine together with the turkey to make a satisfying soup that is perfect for a cold fall or winter day.

Ingredients

  • 2 teaspoons canola oil
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 1 large stalk celery, sliced
  • 4 ounces cremini mushrooms, sliced
  • 1 tablespoon curry powder
  • 1 cup green lentils, rinsed
  • 4 cups fat-free low-sodium chicken broth
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 1 1/2 cups cooked and cubed white meat turkey
  • Crusty bread, for serving

Step by step

  1. Gather the ingredients.
  2. Heat the oil over medium heat in a large Dutch oven or soup pot. Add the onion, carrots, celery, and mushrooms and sauté until softened.
  3. Stir in the curry powder and cook for 1 minute. Add the lentils, followed by the chicken broth and canned tomatoes.
  4. Bring the soup to a boil, then cover and simmer for 25 minutes, until the lentils are cooked.
  5. Stir in the turkey and simmer for another 2 to 3 minutes.
  6. Serve hot with some crusty bread and enjoy.

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