TURKEY, VEGETABLE & LENTIL SOUP

TURKEY, VEGETABLE & LENTIL SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 170
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 0.3g
2%
Cholesterol 13mg
4%
Sodium 96mg
4%
Total Carbohydrate 23.7g
8%
Dietary Fiber 4.3g
17%
Protein 12.6g
25%
Vitamin A 60%
Vitamin C 20%
Calcium 6%
Iron 10%
Total Time

85 min.

Serving & Size

1 CUP (8 OZ LADLE)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
qt.
vegetable oil tbsp.
onion 11 oz. cups
garlic tbsp.
celery 7 oz. cups
carrot 9 oz. cups
paprika tbsp.
cumin tsp.
no salt added diced tomatoes 1.5 lb. cups
lentils 14 oz. cups
cooked turkey 12 oz. cups
cooked brown rice 14 oz. cups
fresh parsley 1 oz. cup
lemon juice tbsp.
Instructions
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onion and sauté 4 minutes or until tender.
  • Stir in garlic and continue to sauté 3 minutes.
  • Stir in carrots and celery, paprika and cumin powder. Ccontinue to cook, stirring often, for 3 minutes.
2. Add Swanson’s 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.
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