One-Pot Lentil Turkey Soup
- Total Time: 1 hour 20 minutes
- Yield: 6
Description
If you’re looking for a comfort dish, this healthy one-pot meal is the perfect option for lunch or dinner. It is filling, slightly spicy (to your taste), and packed with protein, veggies and fiber. Our family loves that this recipe uses lentils in place of beans. Be sure to make extra because it is perfect to reheat or freeze and use later.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey breast (can substitute ground beef)
- 2 stalks celery, chopped (1 cup)
- 1 medium green pepper, chopped (1 cup)
- 1 medium onion, chopped (1 cup)
- 2 tablespoons minced garlic
- 1 cup portabella or shitake mushrooms, chopped
- 1 cup water
- 2 (32 oz.) boxes natural beef flavored broth (add more if you like more liquid)
- 1 cup dried lentils
- 1 small acorn or butternut squash peeled, cut into 1-inch pieces (3 cups)
- 1 (14 oz.) can diced tomatoes
- 1 (14.5 oz.) can rotel tomatoes
- fresh cilantro (to taste)
Instructions
- In a 4-quart saucepan, add oil and brown ground turkey.
- Add celery, green pepper, onion, garlic, mushrooms and cook over medium-high heat until onion and mushrooms are softened.
- Add all remaining ingredients except cilantro. Continue cooking until mixture comes to a boil. Reduce heat to low. Cover; cook until lentils are tender (45-60 minutes). To serve, top each serving with cilantro.
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Recipes
- Method: One Pot
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