Turkey and Red Lentil Vegetable Soup
A savory and flavorful vegetable soup with ground turkey and lentils. A healthy allergy and SIBO-friendly soup that will make you feel energized for hours.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, dairy-free, egg-free, farm to table, gluten-free, healthy, Low FODMAP, marys busy kitchen, paleo, protein rich, sibo, soy-free, vegetable soup
Servings: 8 Servings
Calories: 277kcal
Author: Mary Krick
- 1.5 pounds lean ground turkey
- 1 tbsp Garlic Infused Oil
- 4 Carrots – sliced
- 3-4 Stalks Bok Choy – sliced
- 2-3 Stalks Swiss Chard – sliced
- 1 large Red Bell Pepper – chopped or sliced
- 2 cups French Green Beans – the thin type cut in half or thirds.
- 2 cups Butternut Squash – cubed
- 1/2 cup Red or Brown Lentils
- 4 Cans of 15oz tomatoes – pureed
- 2 Cans of water
- 1 1/2 tsp salt
- 1 tbsp oregano
- 2 tsp Basil
- 1/2 cup Fresh Parsley – chopped
- 1-2 Yellow Zucchini – sliced
- Fresh ground pepper – 5 twists or desired amount 5 grinds or desired amount
Directions:
Brown ground turkey in a large kettle.
Strain and return to kettle. Add oil to pan and all cut up vegetables. Saute for about 5 minutes.
Add spices and pureed tomatoes and water. Stir to combine well.
Bring soup to a boil then simmer for 30-40 minutes or until all vegetables and lentils are cooked and tender.
Serving: 1Serving | Calories: 277kcal | Carbohydrates: 29g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 846mg | Potassium: 1831mg | Fiber: 11g | Sugar: 10g | Vitamin A: 28209IU | Vitamin C: 213mg | Calcium: 461mg | Iron: 6mg