Turkey-Lentil Soup

Jun 29, 2009

Made this soup today based on what I had in my pantry. Sort of an experiment in DS purée eating.

8 oz. seasoned ground turkey (44 gr protein, 0 carbs)
I small onion
broccoli, spinach, peppers (Europe's Best brand's Nature's Balance mix)
olive oil

4 cups water
3 tablespoons dry chicken broth mix - preferably low sodium

2 cups cooked lentils (104 gr protein, 56 gr of dietary fibre)
1 cup tomato juice

1. Blend water and chicken broth powder and bring to a boil. Once it reaches a boil, turn heat to medium-low to simmer.

2. Crumble ground turkey and saute in oil with onion and vegetables until turkey is cooked and vegetables are soft. Set aside.

3. Rinse the lentils, then put them into a blender. Add the tomato juice and purée.

4. Once the tomato/lentil mixture is relatively smooth, add this mixture to the chicken broth and continue to simmer.

5. Add the turkey/vegetable mix to the blender, along with enough water to purée -- about 1/2 to 1 cup. Blend until smooth.

6. Add the meat and vegetable mixture to the lentil/broth mixture. Season with salt and pepper to taste.

7. Allow mixture to simmer for another 10-15 minutes, then serve. Leftovers can be refrigerated and re-heated.

Makes about six servings, each with about 25 grams of protein. If you like a thicker soup, you can double the quantity of puréed lentils. That would add more protein and fibre, of course.

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