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.