Ingredients
1
tablespoon olive or canola oil
1
small onion, chopped (1/2 cup)
2
medium carrots, thinly sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2
cups water
1
cup dried lentils, sorted, rinsed
1
teaspoon dried basil leaves
1/2
teaspoon garlic salt
1/4
teaspoon pepper
8
oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1
box (9 oz) frozen spinach, thawed, squeezed to drain
Preparation
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.
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.
