Name: Hearty lentil and vegetable soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1/4 cup red lentils, rinsed; 1 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 1/2 cups reduced-sodium chicken broth; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup water; 1 tsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

471 calories

Protein: 52g; 44% of calories
Carbs: 47g; 39% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes until the vegetables begin to soften.
Push the vegetables to the edges of the pot. Add the ground turkey to the center. Cook for 2 minutes undisturbed, then break the meat into small crumbles. Cook for 2 minutes more. Add the garlic and cook for 30 seconds until fragrant and the turkey is opaque. Done when opaque in the center, 165°F.
Stir in the red lentils, chicken broth, water, dried thyme, salt, and black pepper. Use a splash of broth to scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until the lentils are soft and have thickened the broth.
Remove from the heat. Stir in the lemon juice and half the parsley. Taste and adjust the salt if needed. If the soup is too thick, stir in a tablespoon of water. Ladle into a bowl and top with the remaining parsley.

Nutrition

Ingredients

Instructions

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