Smoked Turkey and Lentil Vegetable Soup

Name: Smoked Turkey and Lentil Vegetable Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp olive or canola oil; 237 milliliters medium carrots, thinly sliced; 237 milliliters medium stalks celery, sliced; 907 grams carton Progresso® reduced-sodium chicken broth (4 cups); 1 teaspoon dried basil leaves; 237 milliliters dried lentils, sorted, rinsed; 255 grams box Green Giant® frozen spinach, thawed, squeezed to drain; 1 teaspoons garlic salt; 118 milliliters small onion, chopped; 0 teaspoons pepper; 227 grams smoked turkey, cut into 1/2-inch cubes (1 1/2 cups); 355 milliliters water

Smoked Turkey and Lentil Vegetable Soup is a gluten free and dairy free main course. This recipe serves 6. One serving contains 209 calories, 17g of protein, and 5g of fat. It is perfect for Autumn. Head to the store and pick up canolan oil, turkey, carton chicken broth, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.

Ingredients you will need

Carrot

Spinach

Celery

Whole Turkey

Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.

Ingredients you will need

Lentils