Wintertime Butternut, Turkey, Lentil Soup
I found this in our local Carmel, IN paper and it is just FANTASTIC! This soup recipe is from Chef Michael R. Vlasich, CEC, AAC - Executive Chef at Indianapolis Marriott Downtown.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
- 1 teaspoon lemon pepper
- 1/3 cup bread crumbs
- 1 teaspoon parsley chopped
- 1 teaspoon garlic minced
- 1/2 pound ground turkey
- 1 small egg
- 1 cup butternut squash diced
- 1 cup lentils yellow or red
- 1/3 cup onions diced
- 1 quart vegetable stock
- Carbohydrate 105.42025 g
- Cholesterol 308.556 mg
- Fat 13.77742 g
- Fiber 23.2153002300262 g
- Protein 81.18667 g
- Saturated Fat 4.115444 g
- Serving Size 1 1 Serving (1680g)
- Sodium 4703.996 mg
- Sugar 82.2049497699738 g
- Trans Fat 2.279128 g
- Calories 861 calories
Mix ground turkey, breadcrumbs, egg and lemon pepper, and then make into meatballs the size of nickels. Drop into a pot of boiling water for 5 minutes, drain and cool. In a clean pot, sweat onions, celery, butternut squash, garlic and lentils until vegetables are translucent. Add the stock and simmer 45 minutes until the lentils are soft. Add the meatballs and parsley, bring back to a boil, adjust seasoning and serve.
