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turkey and red lentil vegetable soup
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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
Cook Time40 minutes
Total Time1 hour
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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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