Description
This Turkey Lentil Soup is a warm and comforting dish made with lean ground turkey, tender lentils, and hearty vegetables in a flavorful broth. It’s an easy, healthy meal for any night of the week!
Ingredients
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For the Soup
- 1 tablespoon olive oil
- 1 lb ground turkey (or shredded cooked turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 cup dry lentils (green or brown), rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken or turkey broth
- 1 bay leaf
- 2 cups baby spinach or kale (optional, for extra greens)
- 1 tablespoon lemon juice (for brightness)
For Garnish (Optional)
- Fresh parsley or cilantro
- Grated Parmesan cheese (if not dairy-free)
Instructions
1. Cook the Turkey
- Heat olive oil in a large pot over medium heat.
- Add ground turkey and cook for 5–7 minutes, breaking it up until browned.
2. Sauté the Vegetables
- Add onion, garlic, carrots, and celery, cooking for 5 minutes until softened.
- Stir in salt, pepper, cumin, smoked paprika, and thyme.
3. Simmer the Soup
- Pour in lentils, diced tomatoes, broth, and bay leaf. Stir well.
- Bring to a boil, then reduce heat and let simmer for 30–35 minutes, until lentils are tender.
- Stir in spinach or kale (if using) and cook for 5 more minutes.
- Remove the bay leaf and stir in lemon juice before serving.
4. Serve & Enjoy
- Ladle into bowls and garnish with fresh parsley or Parmesan.
- Serve with crusty bread or a side salad.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge and reheat on the stovetop.
Notes
- Swap ground turkey for shredded leftover turkey or ground chicken.
- Use red lentils for a softer, creamier texture.
- Want extra spice? Add red pepper flakes or a dash of hot sauce!