In a large pot, cook the turkey over low heat just until it stops looking raw. Stir while it's cooking to break up clumps.
Add 6 cups of water and bring to a boil. Add the bouillon cubes, tomatoes, mushrooms, bay leaves, garlic, pepper, and lentils. Bring back to a boil, then turn down to a low simmer. Cook about 1 hour, stirring occasionally to prevent sticking on the bottom. The soup will thicken as the lentils soften and then dissolve.
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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 17 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 13.8mg||4 %|
|Sodium 327.2mg||11 %|
|Potassium 1300.7mg||34 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 21.4g|
|Protein 19.8g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 240
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