Too much turkey? Here’s an idea for something to do with those scraps of meat you have hanging around. This recipe uses lentils – carbohydrates, we know. But in soup, their impact will be minimal, and they add fibrous, protein-y goodness to your diet.
Other good things in this soup include turmeric (your liver will thank you for it at this time of year), chillies and garlic to ward off colds, and onions and carrots. I also made the stock from scratch, boiling up the turkey bones with a couple of onions and some carrots.
Enjoy – and all the very best from all of us at The Diabetes Diet. We wish you health, happiness and success in 2018.
Leftover Turkey and Curried Lentil Soup
- About 150g cooked, left-over turkey
- 1 small onion, diced
- 2 medium carrots, cut into chunks
- 2tbsp rapeseed oil
- 2 cloves garlic, crushed
- 1tsp chilli flakes
- 1tsp turmeric
- 1/2tsp freshly ground black pepper
- 150g red lentils
- 1.25 litres fresh turkey or chicken stock
- Salt to taste
Fry the onion and carrots in a large stock pot in the oil until softened – about five minutes. Add the lentils, chilli, turmeric and black pepper and mix well so the lentils are coated in everything.
Add the turkey, stock and garlic and bring to the boil. Turn down to a simmer and cook for 20 minutes until the lentils are softened. Add salt to taste – lentil can take quite a bit of salt.
Each serving has 14g of carbs (for 4) and 6g of fibre, so 8g net carbs. For six, it’s 9g carbs and 4g fibre per serving.