Monday, June 18, 2007

Turkey Lentil Vegetable Soup

This is a nourishing soup I threw together the other day. I know it's nearly summer, and not nearly "soup weather". Still, I wanted something light yet satisfying.

I based this soup off of lentil soup, which is what I was going to make until I realized I had only 1 cup of lentils in the pantry. The following soup resulted. Sorry for the lack of measurements.

Turkey Lentil Vegetable Soup
1 lb lean ground turkey, browned and drained (set aside)
2 tsp olive or grapeseed oil
2 ribs celery, diced
2 large carrots, sliced
one small onion, chopped
2 cloves garlic, minced
1 cup lentils
12 oz Muir Glen diced tomatoes
3 small Yukon gold potatoes, peeled and diced
1 cup frozen spinach
1 bay leaf
2 sprigs of fresh thyme, plucked
water or veggie broth
freshly cracked black pepper, to taste
sea or kosher salt, to taste
freshly grated parmesan cheese, optional

In a large pot on med heat, saute' the celery, onions, and garlic in oil until fragrant and soft. Add carrots and potatoes. Season with a pinch of salt. Once carrots and potatoes start to carmelize, add the tomatoes, lentils, thyme, and bay leaf. Add enough water or vegetable broth to cover.
Simmer 35 minutes, stirring occasionally and adding water, if necessary. Add the turkey and spinach. Continue to simmer another 5 minutes or until spinach is heated through. Adjust seasonings.

Serve with a sprinkle of grated parmesan cheese.

1 red beans:

Rodrigo said...

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