Turkey Soup With Vegetables, Lentils And Chickpeas

1. 1

   In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.

2. 2

   Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.

3. 3

   Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).

4. 4

   Let sit for 10 minutes.

5. 5

   Season with Italian seasoning and salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.