Lentil Soup with Smoked Turkey

More sharing options

Share on Twitter

4 of 5 (2)

Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 228.2

Total Fat: 7.5 g
Cholesterol: 47.6 mg
Sodium: 610.9 mg
Total Carbs: 19.4 g
Dietary Fiber: 6.4 g
Protein: 21.8 g

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

Introduction

This is one of my family's favorite soups. So good, rich and hearty... just the thing for a cold winters day! Serve with whole grain bread and a side salad if desired. This is one of my family's favorite soups. So good, rich and hearty... just the thing for a cold winters day! Serve with whole grain bread and a side salad if desired.

Minutes to Prepare: 30

Minutes to Cook: 120

Number of Servings: 9

Ingredients

2 C (1 lb) dry lentils, picked over and washed

2 Carrots, peeled if desired, chopped

2 Onions, peeled and chopped

2 Stalks Celery, chopped

3 cloves garlic, peeled and minced

1 T olive oil

64 fl oz water

1.5lb smoked turkey leg

1 10oz box frozen spinach

1 14.5 oz can diced tomatoes

2-3 bay leaves

1 tsp Italian seasoning

black pepper and salt to taste.

Directions

Heat 1 T olive oil in large soup pot. Add chopped vegetables (except garlic) to hot oil and sweat until softened. Add lentils and garlic. Pour over water and add tomatoes, turkey leg and desired seasonings. Bring to a boil and reduce heat, cover and let simmer for at least 1 hour. I usually let it go all day. Remove turkey leg from soup when it begins to fall off the bone, and pick meat off, shredding the meat. Discard bone and skin. Stir meat back in. About 15 minutes before serving, add frozen spinach.
Adjust seasonings and serve. This makes about 9 1 1/2 cup servings. If desired, drizzle with additional olive oil and a lemon wedge.

Number of Servings: 9

Recipe submitted by SparkPeople user BAGARE.