© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs TURKEY BREAST OR THIGHS, cut in 1/2-lb chucks & skin removed
1-1/2 c lentils, rinsed
1 c chopped onion
1 c chopped celery
2 tbsp tomato paste
1 tsp ground turmeric
1/2 tsp ground cinnamon
7 c TURKEY BROTH
2 tbsp fresh lemon juice
Salt and pepper To Taste
Place thighs or breasts in slow cooker. Add lentils, onion, celery, tomato paste, turmeric, cinnamon and turkey broth; stir well.
Cover with lid and set temperature to HIGH or LOW. Cook soup until turkey is tender; 3 to 5 hours on HIGH or 7 to 9 hours on LOW.
Transfer turkey from soup to cutting board and cut into bite-sized pieces; return to soup. Discard bones.
Heat mixture to 160 degrees F. Season to taste with lemon juice, salt and pepper.
330 Total Calories
2 g Total Fat
0 g Saturated Fat
80 g Cholesterol
1320 mg Sodium
34 g Total Carbohydrates
12 g Dietary Fiber
5 g Sugars
42 g Protein
4 % Daily Protein
15 % Daily Vitamin C
6 % Daily Calcium
35 % Daily Iron