Nutritional Guidelines (per serving) | |
---|---|
1068 | Calories |
73g | Fat |
26g | Carbs |
77g | Protein |
Nutrition Facts | |
---|---|
Servings: 20 rolls (20 servings) | |
Amount per serving | |
Calories | 1068 |
% Daily Value* | |
Total Fat 73g | 94% |
Saturated Fat 9g | 44% |
Cholesterol 226mg | 75% |
Sodium 763mg | 33% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 5g | 20% |
Protein 77g | |
Calcium 83mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If you're wondering what to do with leftover turkey from Thanksgiving or Christmas, you can use some in this hearty and delicious soup. Cooked chicken breast works equally well, of course.
Ingredients
- 2 teaspooons 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 (14.5-ounce) can petite diced tomatoes
- 1 1/2 cups turkey (white meat, cooked, and chopped)
Steps to Make It
-
Gather the ingredients.
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Heat oil on medium heat in a large Dutch oven or soup pot. Sauté onion, carrots, celery and mushrooms until softened.
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Sprinkle curry powder and cook for 1 minute. Add lentils, followed by broth and canned tomatoes.
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Bring to a boil, then cover and simmer for 25 minutes, until lentils are cooked.
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Stir in chopped turkey and simmer for 2 to 3 minutes.
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Serve hot and enjoy!