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Amy's Curried Ground Turkey and Lentil Soup

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"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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Ingredients

26 m servings 280 cals
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • Use any high-temperature oil you prefer.
  • Beef can be substituted for the turkey.

Nutrition Facts


Per Serving: 280 calories; 13.9 g fat; 19.9 g carbohydrates; 20.2 g protein; 60 mg cholesterol; 434 mg sodium. Full nutrition

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