SLOW-COOKER SMOKED TURKEY-LENTIL SOUP
Make this scrumptious slow-cooked soup by adding lentils, vegetables and turkey - garnished with yogurt and oregano sprigs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 8
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, stir together broth, lentils, prechopped vegetables, oregano and pepper; add turkey leg.
- Cover; cook on Low heat setting 8 to 10 hours or until lentils are tender and turkey falls off bone.
- Remove turkey leg from slow cooker. Remove and discard skin. Shred meat; discard bone. Return meat to slow cooker; stir well. Ladle soup into 8 bowls; garnish with yogurt and oregano sprigs.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fiber 5 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 650 mg
TURKEY-LENTIL CHILI
This is such a great and filling recipe, you hardly notice it's good for you!
Provided by GG
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
- Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 26.8 g, Cholesterol 29.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 669.9 mg, Sugar 5.2 g
HEARTY VEGETABLE LENTIL SOUP
My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.
Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges
SMOKED TURKEY AND LENTIL VEGETABLE SOUP
Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 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.
- Heat 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.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g
TURKEY SAUSAGE AND LENTIL SOUP
This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
LENTIL, TURKEY & WILD RICE SOUP
Make and share this Lentil, Turkey & Wild Rice Soup recipe from Food.com.
Provided by um-um-good
Categories Stocks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter over med-high heat.
- Add leeks, carrots & celery and cook until leeks are softened.
- Stir in bay leaf, thyme, rice & chicken stock.
- Cover & bring to boil.
- Reduce heat to medium low & simmer 30 minutes.
- Stir in lentils & turkey.
- Cook until rice is tender (about 25 minutes longer).
- Remove bay leaf & thyme sprig.
- Stir in parsley & pepper just before serving.
Nutrition Facts : Calories 280.4, Fat 8.8, SaturatedFat 3.8, Cholesterol 44, Sodium 422, Carbohydrate 29, Fiber 3.8, Sugar 6.3, Protein 21.2
TURKEY SAUSAGE AND LENTIL SOUP
Modified from a recipe found in TOH's Light and Tasty, October 2007. The original recipe was sent in by Suzanne of Blythewood, SC. I added more meat and used turkey instead. Also added more veggies. Great with a grilled cheese sammy and a salad for a warm dinner.
Provided by yogiclarebear
Categories < 4 Hours
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
- Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
- Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
- Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.
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- In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.
- Remove the turkey meat from the bones and return it to the soup; discard the skin, bones and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
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