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
Makes 4 servings
- 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.