This Lentil Turkey Soup is a delicious way to cook with leftover holiday turkey. Simmered with garlic, onions, rutabaga, lentils and rosemary, it’s a down-home savory dinner. Under 500 calories per serving!
teaspoon olive oil
cups chopped onion
garlic cloves, minced
cups chopped carrots
cups chopped celery
cup chopped rutabaga
cups dried brown lentils
quarts low-sodium or homemade chicken or turkey broth
salt and freshly ground pepper, if desired
cups cubed leftover JENNIE-O® OVEN READY™ Turkey
tablespoons lemon juice
In large pot, heat oil over medium-high heat. Add onion and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
Add carrot, celery, rutabaga, lentils, broth, rosemary, bay leaves and salt and pepper, if desired. Bring to boil; reduce heat to medium-low.
Cook, covered, 40 minutes or until lentils and vegetables are tender, stirring occasionally.
Stir in turkey and lemon juice. Remove and discard rosemary and bay leaves before serving.