A pinch of cayenne pepper ought to satisfy your heat requirements in this otherwise delectably warm turkey soup. It makes for the perfect day-after-Thanksgiving snack that will ease you back into clean eating after your day of gorging. Nutrition (per serving) 293 calories, 26g protein, 35g carbs, 6g fat
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Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Ingredients
1 cup packed baby spinach 1 Tbsp olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 rib celery, chopped 1 medium turnip, chopped 1 (15-oz) can brown lentils, drained 6 oz leftover skinless turkey, shredded into bite-size pieces 6 cups (48 fluid oz) low-sodium turkey or chicken stock 1 Tbsp mirin (Japanese sweet rice wine found in the Asian aisle) 2 bay leaves 1/8 tsp cayenne
How to make it
Stack spinach leaves, roll, then slice into ribbons. Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook till onion is translucent, about 4 minutes. Add lentils, turkey, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer till lentils are tender, about 20 minutes. Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.
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A pinch of cayenne pepper ought to satisfy your heat requirements in this otherwise delectably warm turkey soup. It makes for the perfect day-after-Thanksgiving snack that will ease you back into clean eating after your day of gorging.
Nutrition (per serving)
293 calories, 26g protein, 35g carbs, 6g fat
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Ingredients
1 cup packed baby spinach 1 Tbsp olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 rib celery, chopped 1 medium turnip, chopped 1 (15-oz) can brown lentils, drained 6 oz leftover skinless turkey, shredded into bite-size pieces 6 cups (48 fluid oz) low-sodium turkey or chicken stock 1 Tbsp mirin (Japanese sweet rice wine found in the Asian aisle) 2 bay leaves 1/8 tsp cayenne
How to make it
Stack spinach leaves, roll, then slice into ribbons. Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook till onion is translucent, about 4 minutes. Add lentils, turkey, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer till lentils are tender, about 20 minutes. Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.
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Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Ingredients
1 cup packed baby spinach 1 Tbsp olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 rib celery, chopped 1 medium turnip, chopped 1 (15-oz) can brown lentils, drained 6 oz leftover skinless turkey, shredded into bite-size pieces 6 cups (48 fluid oz) low-sodium turkey or chicken stock 1 Tbsp mirin (Japanese sweet rice wine found in the Asian aisle) 2 bay leaves 1/8 tsp cayenne
How to make it
Stack spinach leaves, roll, then slice into ribbons. Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook till onion is translucent, about 4 minutes. Add lentils, turkey, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer till lentils are tender, about 20 minutes. Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.
Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Prep time 5 min.
Cook time 20 min.
Prep time
5 min.
Cook time
20 min.
Ingredients
- 1 cup packed baby spinach
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 1 medium turnip, chopped
- 1 (15-oz) can brown lentils, drained
- 6 oz leftover skinless turkey, shredded into bite-size pieces
- 6 cups (48 fluid oz) low-sodium turkey or chicken stock
- 1 Tbsp mirin (Japanese sweet rice wine found in the Asian aisle)
- 2 bay leaves
- 1/8 tsp cayenne
How to make it
Stack spinach leaves, roll, then slice into ribbons. Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook till onion is translucent, about 4 minutes. Add lentils, turkey, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer till lentils are tender, about 20 minutes. Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.
Stack spinach leaves, roll, then slice into ribbons.
Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook till onion is translucent, about 4 minutes. Add lentils, turkey, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer till lentils are tender, about 20 minutes.
Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.
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