8
oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1
box (9 oz) frozen spinach, thawed, squeezed to drain
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Steps
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
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.
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To make vegetarian lentil soup, omit the smoked turkey, and use vegetable broth.
Lentil soup makes a hearty lunch, so tuck a container of leftover soup in your lunch bag.
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