Turkey Onion Lentil Soup
1 pound ground turkey
1 large yellow onion, chopped
1 tablespoon olive oil
1 box (32 ounces) low-sodium chicken broth
1/2 cup dried lentils, rinsed
1/2 cup instant rice
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1-1/2 cups baby carrots, halved
2 teaspoons bottled dry minced garlic
1-2 cups water
Combine ground turkey and onion in oiled skillet and sauté over medium-high heat until browned. Add broth, lentils, rice, tomatoes, carrots, garlic and water. Bring to boil and simmer 30 minutes or until lentils are tender. Makes 4 to 6 servings.
Per serving (based on 6 servings): 173 calories; 14 g protein; 7.5 g fat; 14 g carbohydrates; 1.3 g fiber; 35 mg cholesterol; 306 mg sodium.