Amy's Curried Ground Turkey and Lentil Soup recipe

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Ingredients

1 tablespoon coconut oil
1 red bell pepper, cut into bite-size pieces
1 small white onion, chopped
1 pound lean ground turkey
1 tablespoon cracked black pepper, divided
1 teaspoon roasted garlic, divided
2 (14.5 ounce) cans curried lentil soup (such as Amy's Organic Lentil Soup)

Nutrition Info

279.7 calories
carbohydrate: 19.9 g
cholesterol: 60.1 mg
fat: 13.9 g
fiber: 7 g
protein: 20.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 433.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Add red bell pepper and onion, cook and stir until small brown spots begin to appear on the vegetables, about 6 minutes.

  2. Heat a separate skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, about 5 minutes. Stir in half the black pepper and half the roasted garlic until well mixed.

  3. Pour both cans of soup into a 2-quart pot over medium-high heat. Stir occasionally until it starts to bubble, about 5 minutes. Reduce heat to low. Add the cooked vegetables and turkey, add the remaining black pepper and garlic. Stir thoroughly.

Recipe Yield

6 servings

Recipe Note

The meal trifecta is possible - cheap, lean, and delicious! This ground turkey-lentil soup is gluten-free, incredibly fast and easy to make, and a huge crowd pleaser. Stir in jalapenos to taste.

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