Turkey Lentil Soup Recipes

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SMOKED TURKEY AND LENTIL VEGETABLE SOUP



Smoked Turkey and Lentil Vegetable Soup image

Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive or canola oil
1 small onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups water
1 cup dried lentils, sorted, rinsed
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
  • 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.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g

TURKEY SAUSAGE AND LENTIL SOUP



Turkey Sausage and Lentil Soup image

This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 15

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 cups dried brown lentils, rinsed
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 cartons (32 ounces each) reduced-sodium chicken broth
Optional: Fat-free plain Greek yogurt and minced fresh parsley

Steps:

  • In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

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