This Lentil Turkey Sausage Soup uses red lentils and it is packed with protein and an array of vibrant vegetables. And it's perfect for those following a low FODMAP diet.
4cupschicken broth or stocklow FODMAP such as Swanson unsalted chicken stock
1teaspooncumin
1teaspoonpaprika
½teaspoonsaltor more to taste
¼teaspoonblack pepperor more to taste
1bunchfresh parsleychopped for garnish
Instructions
Heat garlic-infused olive oil over medium heat in a large pot or Dutch oven. Add turkey sausage and cook until browned, breaking it apart with a spoon.
Add diced carrot, celery, red bell pepper, and incorporate tomato paste. Cook for 5-7 minutes until vegetables are softened.
Rinse lentils under cold water and add them to the pot. Stir in cumin, paprika, salt, and pepper.
Pour in the low FODMAP chicken broth and bring the soup to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender.
Adjust salt and pepper as needed. Serve hot, garnished with fresh parsley. About 1 cup of soup is low FODMAP serving.
Notes
Low FODMAP information: Red lentils are low in FODMAPs in up to ¼ cup per meal. Also, be sure to use low FODMAP chicken stock or broth. Check turkey sausage ingredients to avoid high FODMAP ingredients such as onions or garlic.
Storage Instructions
Store this lentil turkey soup in an airtight container in the refrigerator for up to 5 days. To freeze, store in a freezer-safe container for up to 4-5 months.