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.
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|Serving Size: 1 Serving (1680g)|
|Recipe Makes: Servings|
|Calories from Fat: 124 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 308.6mg||95 %|
|Sodium 4704mg||162 %|
|Potassium 2373.5mg||62 %|
|Total Carbohydrate 105.4g||31 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 82.2g|
|Protein 81.2g||116 %|
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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: 861
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