This hearty soup is not only packed with fiber and protein, it is also low in fat and FODMAPs. Using a slow cooker makes this a great option to prep in the morning so you can come home to the warm scents of fall and a gut friendly dinner. This recipe is dairy free (unless you decide to top with dairy-based cheese!)

Why this recipe is low FODMAP:

The term "low FODMAP" refers to a diet that restricts certain carbohydrates, which can exacerbate the symptoms of irritable bowel syndrome. These carbohydrates are mainly found in foods such as barley, yogurt, apples, apricots, pears, and cauliflower. By omitting these foods and including other low fat, high fiber, high protein foods like turkey and sweet potatoes, this recipe is the answer to your fall cravings while following a low FODMAP diet. 

Recipe Tips:

Refrigerate any leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. If spice is your thing, try adding dried chili flakes to the mix before turning on the slow cooker. Optional toppings can be added when serving to add some more variety, such as grated cheddar cheese (or other low FODMAP or non-dairy cheese), chopped green onions, pepitas (pumpkin seeds), and sour cream (or other low FODMAP or non-dairy alternative). 

Ingredients: 

1 Pound of Lean Ground Turkey 

2  C Sweet Potatoes, Peeled and Diced (approximately 2 medium sweet potatoes)

2 C Diced Tomatoes

2 C Low FODMAP Chicken Broth (or low FODMAP vegetable broth)

1 (15-ounce) Can of Lentils (drained and rinsed)

2 Tb Low FODMAP Taco Seasoning

1 tsp Ground Cinnamon (or more to taste)

2 Tb Tomato Paste

2 Tb Olive Oil

½ C Leek Leaves (the dark green parts only, finely chopped)

Salt and Pepper, to Taste

How to:

1. Put a skillet over medium-high heat on the stove. Once it's hot, add the olive oil and chopped leek leaves. Sauté the leek leaves until they become bright green, fragrant, and soft.

2. Add the lean ground turkey and cook, breaking it into crumbles until it's almost completely browned. When the turkey is nearly cooked, stir in the tomato paste and cook for about 1 minute to enhance the flavors of the tomato paste. Transfer this turkey mixture to the slow cooker.

3. Add the low FODMAP chicken broth, diced sweet potatoes, chopped tomatoes, low FODMAP taco seasoning, and ground cinnamon to the turkey mixture in the slow cooker. Stir to combine.

4. Cook on low for approximately 4 hours or until the sweet potatoes are tender.

5. Stir in the drained and rinsed canned lentils and continue cooking for 10 minutes or until the lentils are hot. Season with salt and pepper to taste.

6. Serve the soup warm and garnish with optional toppings.