On a large pot heat olive oil and sauté onions and garlic until fragrant
Add ground turkey, paprika and black pepper and cook through
Add chicken broth, lentils and quinoa to the cooked turkey and cook at medium heat for 5 to 7 minutes
On a separate pan, heat olive oil and sauté bell peppers, leeks and carrots for 5 minutes, do not overcook
Mix the sauteed vegetables to soup, add salt to taste and bring to boil. Cover and reduce to medium heat and let it cook for 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1259g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1688 (61%)|
|Amt Per Serving||% DV|
|Total Fat 187.5g||250 %|
|Saturated Fat 53.2g||266 %|
|Monounsaturated Fat 78g|
|Polyunsanturated Fat 40.4g|
|Cholesterol 920mg||283 %|
|Sodium 860.8mg||30 %|
|Potassium 2558.5mg||67 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 12.9g|
|Protein 234g||334 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2759
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