Lentil, Butternut Squash, Spinach Stoup with Leftover Turkey

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Lentil, Butternut Squash, Spinach Stoup with Leftover Turkey

One of the healthiest muthalovin' stoups that'll use up all of your leftover turkey meat, satisfying with loads of flavor...and nutrients!

Prep Time7

Cook Time28

Total Time35

Course: Dinner, Lunch, Soup, Stew

Cuisine: American, Mediterranean

Keyword: easy leftover turkey recipes, frozen butternut squash, leftover turkey, Lent dinner recipes, Recipes for lent, red lentil soup recipe, sauteed spinach

Servings: servings

Calories: 230kcal

Equipment

1 Large pot
1 wooden spoon
1 Liquid Measuring Cup
Measuring cup and spoons

Ingredients

4 Tbsp unsalted butter
10 oz frozen butternut squash
4 cups baby spinach
1 Tbsp lemon juice
1 cup dried red lentils rinsed
2 tsp Dash Original seasoning
1 tsp Dash Onion and Herb seasoning
1 tsp Paprika
1 tsp chili powder
1 tsp ground black pepper
¼ tsp sea salt
2 cups Simple Truth Organic® Gluten Free Low Sodium Vegetable Broth
1 tsp Better Than Bouillon Premium Seasoned Vegetable Base
1 tsp Better than Bouillon Roasted Turkey base
2 cups leftover Turkey

Instructions

While melting your butter in the pot on medium-high heat, be sure to rinse your lentils really well under cold water OR let them soak for a few minutes, then rinse. Helps to remove any lingering debris.
4 Tbsp unsalted butter
Once your butter is melted and the bottom of the pot is fully coated, add the frozen butternut squash and cook for about 5 minutes.
10 oz frozen butternut squash
Add your spinach, stir to coat, then allow to cook and wilt for about 2-3 minutes.
4 cups baby spinach
Add the lemon juice to maintain the brightness of the spinach, before adding the rinsed lentils.
1 Tbsp lemon juice, 1 cup dried red lentils
Stir to mix and coat everything well, then add your herbs and spices. Continue to stir.
2 tsp Dash Original seasoning, 1 tsp Dash Onion and Herb seasoning, 1 tsp Paprika, 1 tsp chili powder, 1 tsp ground black pepper, ¼ tsp sea salt
Pour in the broth, add the bouillon vegetable and turkey bases, and stir to ensure all the flavors fuse beautifully. Place the lid on, reduce the heat to simmer, and cook for 10 - 15 minutes; 10 if you like a bit of bite to your lentils, or 15 if you like them slightly mushy.
2 cups Simple Truth Organic® Gluten Free Low Sodium Vegetable Broth, 1 tsp Better Than Bouillon Premium Seasoned Vegetable Base, 1 tsp Better than Bouillon Roasted Turkey base
After 10 minutes, remove the lid, eyeball your lentils, and see if they need the extra 5 minutes or not. If NOT, time to add your leftover chopped turkey to the mix and stir again.
2 cups leftover Turkey
Since the turkey's already cooked, you're just heating for about 5 minutes.
Serve hot and enjoy!!

Video

Notes

Storage Tips

Once fully cooled, you have two options. You can either:

Refrigerate: In an airtight container, you can store for up to 5 days. If you're nearing 4 days, feel free to freeze the rest to avoid food waste.
Freeze: Freeze for up to 3 months, using the same storing method, or a resealable freezer bag. Thaw in the refrigerator before reheating either in the microwave or on the stovetop.

Nutrition