#guthealthseries - Turkey and Lentil soup

Benefits: High in protein, low fat, a good source of fibre, and a good source of magnesium.

Ingredients

¼ butternut squash

½ leek

1 cup green lentils

1 carrot

2 bay leaves

2-3 thyme sprigs

400g diced turkey

4-5 garlic cloves

4 slices fresh ginger

Vegetable stock

Instruction

1. Fill the pot with water around halfway mark

2. Add garlic, ginger, thyme, and bay leaves

3. Bring to boil and boil for 10 mins

4. Add turkey and continue to boil for a further 5 mins, lower to medium heat and cook for 25 mins

5. Add carrots and squash and bring to boil for 5-10 mins

6. Lower to medium heat and cook for a further 15 -20 minutes or until vegetables are soft

7. Add lentils and bring to boil and then lower heat and cook for 30 mins {you may need to add water as the lentils may absorb the liquid}, add leek, stock, salt, and pepper and cook on low heat for 15 mins

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