Smoked Turkey and Lentil Vegetable Soup

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  • 25|min prep time
  • 50|min total time
  • 12 ingredients
  • 6 servings

1
tablespoon olive or canola oil
1
small onion, chopped (1/2 cup)
2
medium carrots, thinly sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2
cups water
1
cup dried lentils, sorted, rinsed
1
teaspoon dried basil leaves
1/2
teaspoon garlic salt
1/4
teaspoon pepper
8
oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain

Directions

  1. 1 In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
  2. 2 Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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