Oh boy. Who's still full from yesterday? And who ate way too much dessert and not enough veggies? Just me? I suppose that's not terribly surprising :)
This recipe is a yum-yummy way to use up some leftover turkey (or roast chicken) while getting in a bunch of vegetables and lentils for antioxidants and fiber. It leaves you feeling nice and cozy, but not heavy or sleepy. And doesn't it feel so good to scoop up all those brightly colored veggies after a day of Thanksgiving feasting?
Spending Today in My Fleeze PJ Pants (Not Shopping),
Turkey Lentil Soup
adapted from Allrecipes
2 Tbsp. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
4 oz. mushrooms, sliced
1 c. lentils, rinsed
16 oz. salsa
2 c. cooked turkey, diced
6 c. low-sodium chicken or vegetable broth
5 oz. spinach or collards or kale
salt & pepper to taste
Heat oil in a large saucepot or Dutch oven over medium heat. Add onion, carrots, and celery and saute until celery is tender, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are tender, about another 3 minutes. Add lentils, salsa, turkey, and broth and bring to a boil. Turn heat to medium-low and simmer for 60 minutes, stirring occasionally. Season with salt and pepper. Stir in spinach or collards and simmer 5-10 more minutes, until greens are softened.
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