Lentil Turkey Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
2
medium
carrots, chopped
-
2
stalks
celery, chopped
-
2
cloves
garlic, minced
-
1
pound
90% lean ground turkey
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
1
14.5-ounce can
chopped tomatoes, with juice
-
1
cup
green or brown lentils, rinsed
-
4
cups
reduced-sodium vegetable broth or chicken broth
-
¼
cup
flat-leaf parsley, finely chopped
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion, carrots, celery, and garlic for a few minutes.
- Add ground turkey, smoked paprika, and cumin; break up the turkey as it cooks.
- Once the turkey is cooked, add chopped tomatoes, lentils, and broth, stirring to combine.
- Cover the pot, reduce heat to low, and let it simmer for 15 minutes until lentils are softened and soup thickens.
- Remove the lid, turn off the heat, and stir in parsley, salt, and pepper to taste. Serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
8.8g
Total carbohydrates
31.1g
Total protein
26g
Sodium
604.7mg
Cholesterol
52.2mg
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