Turkey Lentil Soup
Turkey Lentil Soup with ground OR leftover holiday turkey. Delicious, hearty rich soup packed with vegetables and lentils.
- 1 tablespoon Olive oil
- 1 pound ground turkey OR 2 cups chopped leftover turkey
- salt and pepper to taste
- 1 medium onion diced
- 2 medium carrots chopped
- 2 stalks of celery chopped
- 2 cloves garlic grated
- 2 tablespoons tomato paste
- 14 ounce can diced tomatoes
- 1 cup lentils green used
- 1 bay leaf
- 5 cups V8 juice
- 2 1/2 cups chicken stock
- 1/4 cup ditalini, small shells or other mini pasta dry/uncooked
- 1/4 cup fresh parsley finely chopped
- Freshly grated parmesan cheese + rind if it has one
Drizzle olive oil in the soup pot over medium high heat and add the ground turkey. Season with salt and pepper and leave it alone for 3-4 minutes so it sears then break up the meat with a wooden spoon or spatula.
Drop in the carrots, celery and onion and grate in the garlic and season this next layer with salt and pepper as well. Cook 6-8 minutes over medium heat until the carrots start to soften.
Stir in the tomato paste and cook another 2 minutes then add the diced tomatoes, lentils and (optional) bay leaf.
Pour in the V8 juice and chicken stock and if your Parmesan cheese has a rind, add it into the pot too.
Cover and simmer 15 minutes or until the lentils are becoming tender but still have some bite to them.
Stir in the pasta, cover and simmer 8-10 minutes or until the pasta is al dente and the lentils are tender.
Add the chopped parsley, blending then taste and adjust for salt. Serve hot with grated or shaved parmesan.
DIRECTIONS USING LEFTOVER TURKEY
Calories: 360kcal | Carbohydrates: 35.4g | Protein: 32.2g | Fat: 11.4g | Cholesterol: 77mg | Sodium: 970mg | Potassium: 1245mg | Fiber: 13.5g | Sugar: 10g | Calcium: 105mg | Iron: 5mg