This soup was a total accident.

I didn’t have any leftover turkey – or plans for leftover turkey.

But then on Saturday, we decided to pick up a 15 pound turkey and have another round of Thanksgiving. My thoughts immediately went to leftovers. Can you blame me?

Curried lentil soup with turkey came to mind and I had all of the ingredients I needed at home so I turned on the Christmas music, made some tea, pretended it was cold outside and made some soup.

This soup is flavorful, filling and nice and warm for chilly winter nights. I love it topped with a little greek yogurt and fresh cilantro – it adds such a great fresh and creamy touch!

*Use shredded chicken and chicken broth if you don’t have leftover turkey.

 

Curried Lentil Turkey Soup

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: soup/stew entree gluten-free high fiber high protein fall winter

 

Ingredients (8 servings)

For Soup

  • 2 Tbsp oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 Tbsp minced ginger
  • 2 Tbsp curry powder
  • 1/2 tsp each: garam masala, tumeric, coriander
  • salt & pepper to taste
  • 2 cups green lentils
  • 8 cups turkey (or chicken) broth (or mix of broth and water)
  • 1-14 oz can coconut milk
  • 3-4 cups shredded turkey (or chicken)

For Toppings

  • greek yogurt
  • chopped cilantro

Instructions

Heat oil in large pot.

Add onion and occasionally stir for about 3 minutes.

Add carrots, celery and ginger, cooking for about 5 more minutes.

Mix in seasonings and stir until fragrant, about 30 seconds.

Add lentils and broth to pot.

Bring to a boil, reduce heat, cover and simmer for about 40 minutes.

Add coconut milk and turkey, bring to a boil and serve.

Top with greek yogurt and chopped cilantro if desired.

If soup is not thick enough, let simmer with no cover until desired consistency.

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What did you make with Thanksgiving leftovers? 
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categories: beans, coconut, dinner, fiber, gluten-free, herbs, lunch, protein, soup, vegetables, whole foods11 comments

 

The latest natural food trends have always intrigued me, but since working in the natural food business, they are also something that I needed to stay on top of.

It is one of the reasons why I prefer to go to the store alone – then I can spend all of the time I want wandering up and down every single aisle, every single time I visit the store. (And I could literally go to the store every day).

These are my favorite natural food trends of 2012 – they aren’t necessarily “new” items, but are really popular this year.

  • Gluten-Free: I’m glad that there are more delicious options for those who must follow a gluten-free diet, but there is also a lot of “junk gluten-free” products out there. (Which means Gluten Free isn’t necessarily healthier)!
  • Probiotics: Are everywhere! In food, drink, water and pouch form. I’m a huge fan of probiotics but I still prefer mine via supplements.
  • Convenience Foods: Foods that require little to no prep time are still a staple in 2012 and come in all forms of breakfast, lunch and dinner.
  • Kombucha: The kombucha section is growing at a steady rate and I’ve tried  a number of them, but my favorites are still GT Kombucha and Kombucha Wonder Drink.
  • Greek Yogurt: Like kombucha, I swear I see a new Greek Yogurt brand/variety every time I visit the store. There is even frozen greek yogurt, but I have yet to try it.
  • Coconut: Found in waters, teas, oils, baked goods and bars, ice creams, milks and sweeteners.

Which of these food trends do you enjoy? What would you add to the list? 

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categories: coconut, gluten-free19 comments