Smoked Turkey and Lentil Vegetable Soup

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

Ingredients

1tablespoon olive or canola oil

1small onion, chopped (1/2 cup)

2medium carrots, thinly sliced (1 cup)

2medium stalks celery, sliced (1 cup)

1carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

1 1/2cups water

1cup dried lentils, sorted, rinsed

1teaspoon dried basil leaves

1/2teaspoon garlic salt

1/4teaspoon pepper

8oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)

1box (9 oz) frozen spinach, thawed, squeezed to drain

1In 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.
2Heat 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.

To make vegetarian lentil soup, omit the smoked turkey, and use vegetable broth.
Lentil soup makes a hearty lunch, so tuck a container of leftover soup in your lunch bag.