Lentil Turkey Soup
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This Lentil Turkey Soup is a delicious way to cook with leftover holiday turkey. Simmered with garlic, onions, rutabaga, lentils and rosemary, it’s a down-home savory dinner. Under 500 calories per serving!
Total Time
1 Hour
Serving Size
6 Servings
1
teaspoon olive oil
2
cups chopped onion
6
garlic cloves, minced
2
cups chopped carrots
1 1/2
cups chopped celery
1
cup chopped rutabaga
1 1/4
cups dried brown lentils
2
quarts low-sodium or homemade chicken or turkey broth
1
rosemary sprig
2
bay leaves
salt and freshly ground pepper, if desired
2
cups cubed leftover JENNIE-O® OVEN READY™ Turkey
2
tablespoons lemon juice
1
In large pot, heat oil over medium-high heat. Add onion and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
2
Add carrot, celery, rutabaga, lentils, broth, rosemary, bay leaves and salt and pepper, if desired. Bring to boil; reduce heat to medium-low.
3
Cook, covered, 40 minutes or until lentils and vegetables are tender, stirring occasionally.
4
Stir in turkey and lemon juice. Remove and discard rosemary and bay leaves before serving.
Calories
330
Protein
29g
Carbohydrates
43g
Fiber
10g
Sugars
12g
Fat
7g
Cholesterol
20mg
Sodium
420mg
Saturated Fat
1g
