Turkey Lentil Soup
A hearty, nutritious one-pot turkey lentil soup that's protein-rich and fiber-filled, perfect for weeknight dinners.
Ingredients
Main 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
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
Great for meal prep and freezing. Reheats well. Can be customized with spices or additional vegetables.