Encore turkey lentil soup

16

PREP TIME

15 min

Makes

7 cups (1.75 L)

* PLUS Cooking time: 20 minutes
Encore turkey lentil soup

© Masterfile


Ingredients

  • 2 garlic cloves
  • 1 onion
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 3 cups turkey broth , or chicken bouillion
  • 540-mL can lentils , or black beans
  • 2 cups bite-size pieces cooked turkey
  • 1 tsp dried thyme leaves
  • 1 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup peas

Instructions

  • Mince garlic and finely chop onion. Core and seed pepper, then coarsely chop. Heat oil in a large saucepan over medium heat. Add garlic, onion and red pepper. Stir occasionally just until tender, 5 minutes. Add broth. Drain and rinse lentils. Stir in with turkey, thyme, cumin and black pepper.
  • Bring to a boil, then reduce heat to medium-low and simmer gently to develop flavours, about 10 minutes. Stir in corn and peas. Continue cooking just until heated through, about another 5 minutes.

Nutrition (per serving)

  • Calories
  • 198,
  • Protein
  • 20.2 g,
  • Carbohydrates
  • 18.4 g,
  • Fat
  • 4.9 g,
  • Fibre
  • 3.6 g,
  • Sodium
  • 507 mg.

Many of us stretch the Thanksgiving feast by making a big pot of soup. Leftovers go in as well as pantry and freezer staples such as canned beans and frozen veggies. If you haven’t made turkey stock, chicken bouillon also works well.