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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 3.1 g
  • Cholesterol: 16.3 mg
  • Sodium: 653.4 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Lentil Soup with Smoked Turkey calories by ingredient
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Lentil Soup with Smoked Turkey

Submitted by: IRONORCHID
Lentil Soup with Smoked Turkey

Introduction

Low calorie, high protein, easy-to-make soup. Flavorful and delicious! You'll not believe how smoky-tasty it smells while cooking! We usually smoke the whole turkey on Thanksgiving so I cooked it with the turkey leftovers. I also prefer to serve it with soft goat cheese on top, it melts in warm plate and adds a very mild dairy creaminess to the dish.
This recipe is adapted from http://www.foodandwine.com/recipes/lentil-
soup-with-smoked-turkey
Low calorie, high protein, easy-to-make soup. Flavorful and delicious! You'll not believe how smoky-tasty it smells while cooking! We usually smoke the whole turkey on Thanksgiving so I cooked it with the turkey leftovers. I also prefer to serve it with soft goat cheese on top, it melts in warm plate and adds a very mild dairy creaminess to the dish.
This recipe is adapted from http://www.foodandwine.com/recipes/lentil-
soup-with-smoked-turkey

Number of Servings: 8

Ingredients

    * Smoked turkey leg and breast, cooked, skin and bones removed, 6-8oz
    * Olive Oil, 1 tbsp
    * Garlic, 2 cloves, chopped
    * Carrots, raw, 1/2 medium (2oz), chopped
    * Celery, raw, 1 large stalk, chopped
    * Onions, raw, 1/2 large, chopped
    * Bay Leaf, 2 whole
    * Pepper, black, ground, 1/2 tsp
    * Diced Tomatoes, 1 can, 15oz, with the juice
    * Lentils, dry, 1 cup
    * Chicken Broth 99% Fat Free, 2 cups (1 15oz-can)
    * Water, 4-6 cups
    * Potatoes, raw, 1/2 cup (5oz) cut in pieces
    ** Goat cheese or Parmesan for garnish (optional)

Directions

Makes 8 1&1/2-cups servings.
1. Cut smoked turkey meat into bite-sizes. Chop garlic, onion, celery and carrot.
2. Heat olive oil in a pot, reduce the heat to medium-high and cook chopped vegetables till tender, 5-7 minutes.
3. Open canned tomatoes and broth.
4. Add ground black pepper, tomatoes, turkey, chicken broth and water into the pot. Mix very easy.
5. Add dry lentils. Stir them in.
6. Cook the soup at very low heat partly covered for 40 minutes till the lentils are done.
7. Cut the potatoes. Add them to the soup and cook it for 10-15 more minutes till the potatoes are done.
8. Serve right away, garnished with goat cheese or Parmesan.

Number of Servings: 8

Recipe submitted by SparkPeople user IRONORCHID.






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