Turkey Lentil Soup
Lentils lend a high-fiber content to this delicious soup. Double the portion to make it a meal.
- 2 T extra-virgin olive oil or canola oil
- 1 chopped onion
- 10 oz. sliced mushrooms
- 1 clove minced garlic
- 1 T soy sauce
- 1 cup dry lentils
- 2 quarts low-sodium chicken broth
- 1 lb. cooked turkey, cut into cubes
- 1/4 tsp. fresh ground pepper
- Salt to taste
In a large pot, heat oil over medium heat. Add onion, mushrooms and garlic and cook until soft, about five minutes, stirring occasionally. Add lentils, soy sauce and broth and bring to a boil. Reduce heat and simmer for about 30 minutes until lentils are tender, but not mushy. Stir in turkey and pepper. Season to taste.
Saturated fat: 0.5g