Lentils are always a favorite and work well in any season. This soup is full of carrots, celery, onions, tomatoes and Swanson Unsalted Chicken Broth, finished with turkey and corn.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||2 tbsp.|
|onion||11 oz.||2 cups|
|celery||7 oz.||2 cups|
|carrot||9 oz.||2 cups|
|no salt added diced tomatoes||1.5 lb.||3 cups|
|lentils||14 oz.||2 cups|
|cooked turkey||12 oz.||3 cups|
|cooked brown rice||14 oz.||2 cups|
|fresh parsley||1 oz.||1 cups|
|lemon juice||1 tbsp.|
|1. To sauté vegetables, in kettle heat oil over medium-high heat:
|2. Add Swansons Unsalted alt Chicken Broth, tomatoes with juice and lentils. Bring to a boil; reduce heat and simmer 35-40 minutes or until lentils are tender.
3. Stir in turkey, corn and rice (if desired). Return to a simmer; cook 15 minutes more.
|4. Just before serving, stir in parsley and lemon juice.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
5. To Serve: Using an 8 oz ladle, portion 1 cup soup.