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Smoked Turkey and Lentil Soup Recipe
|Carrot||1 Large, chopped|
|Onion||1 , chopped|
|Celery stalk||1 , chopped|
|White of leek||1 , chopped|
|Mushrooms||4 Ounce, chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken stock||4 1⁄2 Cup (72 tbs)|
|Dried thyme||2 Teaspoon|
|Lentils||1⁄2 Cup (8 tbs)|
|Smoked turkey||8 Ounce, diced|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1466 Calories from Fat 409
% Daily Value*
Total Fat 46 g71%
Saturated Fat 19.5 g97.7%
Trans Fat 0 g
Cholesterol 96.9 mg
Sodium 2081.7 mg86.7%
Total Carbohydrates 152 g50.6%
Dietary Fiber 41.9 g167.5%
Sugars 36.1 g
Protein 106 g212.3%
Vitamin A 331.4% Vitamin C 105%
Calcium 45.7% Iron 149.2%
*Based on a 2000 Calorie diet
Add the carrot, onion, leek, celery, and mush rooms.
Cook until golden, 3-5 minutes.
Stir in the wine and chicken stock.
Bring to a boil and skim off with a spoon any foam that rises to the surface.
Add the thyme and bay leaf.
Lower the heat, cover, and simmer gently 30 minutes.
Add the lentils and continue cooking, covered, until they are just tender, 30-40 minutes more.
Stir the soup from time to time.
Stir in the turkey and season to taste with salt and pepper.
Cook until just heated through.
Ladle into bowls and garnish with parsley.
Serve hot with white crusty bread.