The soup is quick to prepare, starting with sauteing onion, carrots, celery, and cremini mushrooms in oil until softened; then the curry powder and lentils are added, followed by chicken broth and canned tomatoes. Once the soup has simmered for 25 minutes, the turkey is stirred in and heated through. All you need is some crusty bread.
Ingreadient
- 2 teaspoons canola oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 1 large stalk celery, sliced
- 4 ounces cremini mushrooms, sliced
- 1 tablespoon curry powder
- 1 cup green lentils, rinsed
- 4 cups fat-free low-sodium chicken broth
- 1 (14 1/2-ounce) can petite diced tomatoes
- 1 1/2 cups cooked and cubed white meat turkey
- Crusty bread, for serving
Direction
- Gather the ingredients.
- Heat the oil over medium heat in a large Dutch oven or soup pot. Add the onion, carrots, celery, and mushrooms and sauté until softened.
- Stir in the curry powder and cook for 1 minute. Add the lentils, followed by the chicken broth and canned tomatoes.
- Bring the soup to a boil, then cover and simmer for 25 minutes, until the lentils are cooked.
- Stir in the turkey and simmer for another 2 to 3 minutes.
- Serve hot with some crusty bread and enjoy.
