Turkey and Lentil Soup made with ground turkey or Thanksgiving leftovers. Easy, delicious healthy recipe packed with protein. Cooks in 30 minutes.
Like many of you, soup is a great go-to in the winter months. There’s something comforting about it simmering on the stove while the snow is flying outside. Plus it’s the perfect way to clean out the refrigerator and pantry.
Turkey and Lentil Soup whips up in about 30 minutes with rich flavor of soup that’s tastes like it simmered for hours. I consider it a triple nutritional threat: turkey, lentils and V-8 juice and you can use ground turkey or leftover Thanksgiving turkey when you can’t face another turkey sandwich.
Last weekend was our annual pilgrimage north for our girls’ shopping and spa weekend in Frankenmuth, Michigan, Frankenmuth is a quaint little town in mid-Michigan also known as Little Bavaria but more importantly known for their world-famous chicken dinners. We kicked off this annual trek with lunch and a cocktail followed by power shopping at the outlet mall in nearby Birch Run. If you’re thinking this activity can’t be topped, the next afternoon was spent at Serendipity Day Spas where we left feeling renewed and absolutely amazing! Sandwiched in between we drank wine and dined on some really great “girl food” ~ charcuterie boards and Lobster Bisque at Prost. It’s a really fun weekend we all look forward to, but I digress. The point of this story ~ yes, it really does have one ~ is that for the last I don’t know how many years, I’ve been wanting to take the plunge into the world of Le Creuset. It’s probably hard to imagine a food blogger, who cooks literally every day of her life doesn’t own a little piece of the Queen of Cookware. This weekend I finally uncurled my fingers from my wallet (because no one would ever confuse the Queen with being a cheap date) and bought this beauty: