Diabetic-Friendly Lentil And Turkey Soup Recipe

About this recipe

A hearty and healthy soup featuring lean ground turkey, fiber-rich lentils, and a medley of vegetables. Perfect for a satisfying and diabetic-friendly dinner.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Trs Brown Lentils
• 454 g Southcliffe Turkey Mince 454G
• 1 stick Organic Celery Stick
• 400G Natoora Organic British Leeks
• 425G Pumpkin Puree, 425G
• - Schwartz Garlic Powder 480g
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Rinse 1 cup of brown lentils thoroughly and place them in a medium-sized pot. Cover with approximately 2 inches of water and bring to a boil. Reduce to a high simmer and cook for 1 hour, adding boiling water as needed to maintain the water level. Set aside to cool slightly.
2. 2. In a large mixing bowl, combine 500 g of lean ground turkey, 2 teaspoons of garlic powder, and 1 teaspoon of salt. Mix well and set aside.
3. 3. Chop 2 celery sticks, 1 leek, and 1 cup of glazed carrots into small pieces.
4. 4. In a large, heavy-based pot, add the chopped vegetables and 800 g of pumpkin puree. Add 2 cups of water to the pot and bring the mixture to a boil over medium-high heat.
5. 5. While the soup is coming to a boil, shape the turkey mixture into small meatballs, about 1 teaspoon in size.
6. 6. Once the soup is boiling, gently add the turkey meatballs to the pot. Stir occasionally and cook until the meatballs are fully cooked through, about 10-12 minutes.
7. 7. Drain and rinse the cooked lentils, then add them to the soup. Reduce the heat to low and let the soup simmer for about 2 hours, stirring occasionally, until the leeks and celery have softened and melded into the soup.
8. 8. Taste the soup and adjust the seasoning with additional salt if needed. Serve hot and enjoy your diabetic-friendly lentil and turkey soup.