Smoked Turkey and Lentil Vegetable Soup

  • Prep 25 min
  • Total50 min
  • Servings6

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


  • 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
  • Steps

    • 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.

    Expert Tips

    • 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.

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