Name: Turkey Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground turkey (lean or standard); 1 cup dried brown or green lentils, rinsed; 1 medium onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes (or 1 1/2 cups fresh tomatoes, chopped); 6 cups low-sodium chicken or turkey broth (or vegetable broth); 1 leaf bay leaf; 1 tsp ground cumin (optional); 1/2 tsp smoked paprika (optional); to taste Salt and freshly ground black pepper; 2 tbsp olive oil; 1/2 fruit lemon, juiced (or 1 tbsp red wine vinegar); 1/4 cup fresh parsley or cilantro, chopped (for garnish)

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I remember the first time I made this turkey lentil soup — a weeknight scramble turned into a meal the whole family wanted seconds of. It’s hearty without being heavy, full of wholesome lentils, lean turkey, and bright aromatics. People turn to this recipe when they want an easy, nourishing bowl that stretches leftovers and cooks in one pot. If you enjoy simple one-pot comfort, you may also like this Creamy Vegetable Soup for another cozy option.

Why you’ll love this dish

This turkey lentil soup hits several marks: it’s protein-forward (thanks to ground turkey and lentils), fiber-rich, budget-friendly, and weeknight-friendly. Lentils cook relatively fast and hold their shape, so the soup ends up both thick and silky. It’s also a great meal to make when you want something nutritious that reheats beautifully — perfect for lunches or busy evenings.

"I made this after a long day and saved leftovers for two more meals — comforting, flavorful, and way healthier than takeout." — a regular in my kitchen

It’s kid-friendly (mild flavors) but easy to boost with spices for adult palates. For a different texture or to serve alongside, try a roasted vegetable side like this Roasted Vegetable Orzo.

Step-by-step overview

Brown the ground turkey with aromatics to build savory depth.
Sauté vegetables until tender to release sweetness.
Add lentils, broth, and tomatoes; simmer until lentils are just tender.
Finish with acid (lemon or vinegar) and fresh herbs to brighten the bowl.
This is a stovetop one-pot recipe that takes about 40–50 minutes from start to finish. Timing depends on the lentil type — brown or green lentils are recommended for their shape and ~25–30 minute cook time.

What you’ll need

Key ingredients

1 lb (450 g) ground turkey (lean or standard)
1 cup dried brown or green lentils, rinsed
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (or 1 1/2 cups fresh tomatoes, chopped)
6 cups low-sodium chicken or turkey broth (or vegetable broth)
1 bay leaf
1 tsp ground cumin (optional)
1/2 tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
Juice of 1/2 lemon or 1 tbsp red wine vinegar
Fresh parsley or cilantro, chopped, for garnish

Notes/substitutions:

Swap ground turkey for ground chicken or shredded rotisserie chicken (adjust timing).
Red lentils cook faster and break down — use for a thicker, puree-style soup.
For vegetarian version, omit turkey and use an extra cup of mixed vegetables and vegetable broth.

How to prepare it

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the ground turkey, break it up, and brown until no longer pink, about 5–7 minutes. Season lightly with salt and pepper.
Remove turkey with a slotted spoon and set aside. Keep the drippings in the pot.
Add remaining tablespoon of oil. Sauté onion, carrot, and celery until softened, 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
Stir in cumin and smoked paprika (if using) and toast for 20 seconds.
Return turkey to the pot. Add lentils, diced tomatoes (with juices), bay leaf, and broth. Bring to a boil.
Reduce heat to a simmer, cover partially, and cook until lentils are tender, 25–30 minutes. Stir occasionally and skim any foam.
Remove bay leaf. Stir in lemon juice or vinegar, taste, and adjust salt and pepper. Add chopped herbs just before serving.

How to serve Turkey Lentil Soup Recipe for a Nutritious Meal

Best ways to enjoy it

Ladle into bowls and garnish with chopped parsley, a drizzle of olive oil, and a crack of black pepper.
Serve with crusty bread, grilled cheese, or a green salad for a balanced dinner.
Top with a spoonful of plain yogurt or a sprinkle of feta for creaminess.
For something indulgent, pair it with a rich side like this Bacon Cheddar Gnocchi Soup (serve separately) so you have both a light, nourishing bowl and a comforting treat for guests.

Storage and reheating tips

Refrigerator: Cool the soup to room temperature, then store in airtight containers for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or resealable bags (leave 1 inch headspace).
Reheating: Thaw overnight in fridge, then reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if it’s too thick. Microwave in covered bowls, stirring halfway through.
Food safety tip: Refrigerate within two hours of cooking. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

Brown the turkey well to develop a deeper flavor — don’t rush this step.
Toasting spices briefly in the pot releases oils and boosts aroma.
If your lentils start absorbing too much liquid, add extra broth in 1/2-cup increments rather than water — it preserves flavor.
For a silkier texture, remove a cup of soup, puree it, and stir it back in.
Taste and balance at the end: a splash of acid (lemon or vinegar) makes all flavors pop.

Recipe variations

Vegetarian: Omit turkey, add an extra cup of mushrooms, diced potatoes, or diced butternut squash. Use vegetable broth.
Spicy: Add 1 chopped jalapeño with the onions or a pinch of cayenne.
Mediterranean twist: Swap cumin for oregano, add chopped kale near the end, finish with a dollop of Greek yogurt.
Grain boost: Stir in 1/2 cup cooked farro or barley when reheating for extra chew.
Slow-cooker version: Brown turkey and sauté vegetables, then transfer to slow cooker with lentils and broth. Cook on low 6–7 hours.

Common questions

Q: How long does this soup take from start to finish?
A: Plan for about 40–50 minutes total: 10–15 minutes to brown and sauté, then 25–30 minutes simmering for brown/green lentils.

Q: Can I use canned lentils instead of dried?
A: Yes — canned lentils are fully cooked, so add them in the last 5 minutes of simmering to heat through. Reduce overall liquid slightly.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze in single-portion containers for up to 3 months. Thaw overnight and reheat until piping hot.

Q: How can I make the soup thicker or thinner?
A: For thicker soup, simmer uncovered to reduce liquid or puree a cup and stir back in. For thinner, add more broth or water a little at a time.

Q: Is this soup good for meal prep?
A: Yes. It holds up well for 3–4 days refrigerated and is an excellent high-protein lunch option.

Conclusion

If you want another turkey-and-lentil take or ideas for ingredient swaps, see this detailed Lentil Turkey Soup – Nibble and Dine for alternate seasonings and technique notes. For a lighter, herb-forward version and different serving ideas, check out this Turkey Lentil Soup – Healthful Blondie.