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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Recipe Summary

prep:
15 mins
cook:
11 mins
total:
26 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Notes:

Use any high-temperature oil you prefer.

Beef can be substituted for the turkey.

Nutrition Facts

280 calories; protein 20.2g 40% DV; carbohydrates 19.9g 6% DV; fat 13.9g 21% DV; cholesterol 60.1mg 20% DV; sodium 433.6mg 17% DV. Full Nutrition