Encore turkey lentil soup
16
- Prep Time15 min
- Total Time15 min
- Makes7 cups (1.75 L)
© Masterfile
Ingredients
2 garlic cloves
1 onion
1 red bell pepper
1 tbsp olive oil
3 cups turkey broth, or chicken bouillion
540-mL can lentils, or black beans
2 cups bite-size pieces cooked turkey
1 tsp dried thyme leaves
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 cup frozen corn kernels
1/2 cup peas
Instructions
Mince garlic and finely chop onion. Core and seed pepper, then coarsely chop. Heat oil in a large saucepan over medium heat. Add garlic, onion and red pepper. Stir occasionally just until tender, 5 minutes. Add broth. Drain and rinse lentils. Stir in with turkey, thyme, cumin and black pepper.
Bring to a boil, then reduce heat to medium-low and simmer gently to develop flavours, about 10 minutes. Stir in corn and peas. Continue cooking just until heated through, about another 5 minutes.
Nutrition (per serving)
Calories 198, Protein 20.2g, Carbohydrates 18.4g, Fat 4.9g, Fibre 3.6g, Sodium 507mg.
Many of us stretch the Thanksgiving feast by making a big pot of soup. Leftovers go in as well as pantry and freezer staples such as canned beans and frozen veggies. If you haven't made turkey stock, chicken bouillon also works well.
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