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The Ladybugs' Recipes

Turkey, Barley, Lentil Soup with Spinach
From:  TrapperJane
1 c
1 c
1 c
1 c
2 tsp
1 1/2 tsp
2 T
1 lb
1 sm pkg
finely chopped celery
finely chopped onion
brown lentils (or whatever color makes no difference!)
pearled barley
medium carrots, peeled and sliced thin
minced garlic (or 1 tsp. garlic powder)
curry powder (or to taste)
tomato paste
bay leaves
(or more) cooked turkey meat (diced, chopped, whatever)
frozen spinach, thawed

1.  Saute celery and onions in a 4 to 6 quart pot.
2.  Add 3 quarts water, or chicken or turkey broth, or a combination of water and broth.
3.  Bring to a boil along with lentils, barley, carrots, garlic, curry powder, bay leaves and tomato paste.
4.  Cut back heat and simmer gently uncovered for about 45 minutes.
5.  If soup is too thick for your taste at this point, add more water or broth until desired thickness.
6.  Test for "doneness", then add turkey and spinach, let simmer for about 5 minutes more.

Serve with just a dollop of sour cream or yogurt. Good to use up leftover turkey and does freeze well.

Yields: 8 Servings
Double batch for freezing.

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