Turkey Lentil Soup Recipe for a Nutritious Meal
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I still remember the first time I made turkey lentil soup after a busy week — it felt like a hug in a bowl. This version balances lean turkey, hearty lentils, and bright aromatics so it’s filling without being heavy. It’s the kind of soup you make when you want something nutritious on the table in under an hour, or when you want to stretch a leftover turkey carcass into several meals. If you like one-pot, comfort-forward meals (or other stick-to-your-ribs soups), you might also enjoy this 15-bean option for colder nights: https://quickhomemaderecipes.com/15-bean-soup-recipe/.
Why you’ll love this dish
This turkey lentil soup is a trifecta of benefits: high-protein, budget-friendly, and quick to assemble. Lentils give instant body and fiber without the long soak time of larger dried beans. Ground or shredded turkey keeps the soup lean and approachable for kids, and the whole pot can be scaled up for meal prep.
"Simple to make, deceptively filling, and brightened by a squeeze of lemon — this soup became a weekly staple in our house."
When to make it: weeknight dinners, post-holiday turkey recovery, a light meal for meal-prep, or when you want something cozy that freezes and reheats well.
How this recipe comes together
A quick overview so you know what to expect: brown the turkey and aromatics to build flavor, deglaze the pan, add lentils and stock, simmer until the lentils are tender, fold in greens and acidity near the end, then adjust seasoning.
- Prep (chop veggies, rinse lentils): ~10 minutes
- Cook aromatics and turkey: ~8–10 minutes
- Simmer with lentils and stock: ~25–30 minutes (depending on lentil type)
- Finish with greens and lemon: 2–3 minutes
That’s it — a one-pot journey from raw ingredients to a comforting bowlful in about 45 minutes.
Gather these items
Key ingredients (yields about 6 servings):
- 1 lb ground turkey or 2 cups shredded cooked turkey
- 1 1/2 cups brown or green lentils, rinsed (or 1 cup French/Puy lentils for firmer texture)
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1–2 tablespoons tomato paste (optional, for deeper flavor)
- 6 cups low-sodium turkey or chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon ground cumin (optional for warmth)
- 2 tablespoons olive oil
- 2 cups chopped kale or spinach (stems removed)
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon or 1–2 teaspoons vinegar, to finish
Notes and substitutions:
- No turkey? Use ground chicken or shredded rotisserie chicken. For vegetarian, swap turkey for chopped mushrooms or a can of white beans and use vegetable stock.
- Red lentils cook faster and break down into a creamy texture — great if you prefer a thicker, puréed-style soup.
- If you prefer a richer base, add a splash of white wine when deglazing or use a small spoonful of butter at the end.
(If you like casseroles as another easy family dinner, try this angel chicken casserole for a different one-dish supper: https://quickhomemaderecipes.com/angel-chicken-casserole-a-deliciously-easy-recipe-for-family-dinners/.)
How to prepare it
- Heat the oil in a large pot over medium-high heat.
- Add the chopped onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Stir in the garlic and tomato paste. Cook 30–60 seconds until fragrant.
- Add the ground turkey. Break it up and brown until no pink remains, about 6–8 minutes. Season with salt, pepper, thyme, and cumin as it browns.
- Pour in the stock and scrape any browned bits from the bottom of the pot (deglazing adds big flavor).
- Add the rinsed lentils and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer.
- Cook until lentils are tender: ~25–30 minutes for brown/green lentils, 40 minutes for larger varieties, or 15–20 minutes for red lentils (which will break down).
- Remove the bay leaf. Stir in chopped kale or spinach and simmer 2–3 minutes until wilted.
- Finish with lemon juice or vinegar. Taste and correct seasoning with salt and pepper.
- Serve hot with your chosen garnish.
Keep action verbs short and steps focused for an easy cook-along.
Best ways to enjoy it
Pairings and plating ideas:
- Ladle into deep bowls and top with a drizzle of extra-virgin olive oil, a sprinkle of chopped parsley, and fresh-cracked pepper.
- Serve with crusty bread or garlic toast for dunking.
- A scoop of plain Greek yogurt or a spoonful of pesto on top adds creaminess and brightness.
- Round the meal with a simple side salad or roasted vegetables.
For a cozy weeknight menu, serve this soup alongside other easy-suppers from our cozy recipes collection: https://quickhomemaderecipes.com/best-4-comforting-dinner-recipes-for-a-cozy-night-in/.
How to store & freeze
Storage:
- Refrigerator: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
- Freezer: Freeze in portions for up to 2–3 months. Leave a little headspace in the container, as liquids expand when frozen.
Reheating:
- Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat until simmering, stirring occasionally. Add a splash of stock or water if the soup has thickened.
- Microwave in a microwave-safe bowl, stirring every 45–60 seconds until heated through.
Food safety tip: Don’t leave soup at room temperature for more than two hours. Reheat to an internal temperature of 165°F (74°C) before consuming.
Pro chef tips
- Brown for flavor: Properly browning the turkey and pan-drippings adds depth that a longer simmer can’t fully replicate.
- Add acid last: Lemon or vinegar brightens the whole pot but can flatten if added too early.
- Don’t overdo the lentils: Keep an eye on them so they hold shape unless you want a creamy texture.
- Make it ahead: Soup often tastes better the next day as flavors meld. Reheat gently and refresh with a squeeze of lemon.
- Use leftover bones: Simmer turkey bones into stock for an even more flavorful base (strain before using).
Creative twists
- Mediterranean: Add chopped tomatoes, a pinch of smoked paprika, and finish with crumbled feta and oregano.
- Indian-inspired: Stir in 1 tablespoon curry powder and use coconut milk at the end for a fragrant, creamy variant.
- Hearty winter: Add diced sweet potato or peeled potato and a splash of Worcestershire sauce for umami.
- Vegetarian: Omit turkey and increase lentils or add chunks of roasted squash and a can of cannellini beans.
- Spicy: Add a diced jalapeño or 1/2 teaspoon red pepper flakes while sautéing aromatics.
Your questions answered
Q: Can I use canned lentils?
A: Yes. If using canned, add them in the last 5–10 minutes of cooking to warm through. Reduce simmer time significantly and skip the initial lentil soak/rinse step.
Q: Which lentils are best for soup?
A: Brown and green lentils hold shape and give a robust texture. French (Puy) lentils are firmer and slightly peppery. Red lentils cook fastest and yield a creamier soup.
Q: Can I substitute chicken stock for turkey stock?
A: Absolutely. Chicken stock is a common and suitable substitute if you don’t have turkey stock on hand.
Q: Is this soup gluten-free?
A: Yes, if you use gluten-free stock and check any added ingredients like store-bought broths for hidden gluten. Lentils and turkey are naturally gluten-free.
Q: How do I thicken the soup if it’s too thin?
A: Mash a cup of the cooked lentils against the pot’s side or briefly purée a portion of the soup with an immersion blender. Alternatively, simmer uncovered to reduce liquid.
Conclusion
If you want to compare variations or get additional inspiration, this Lentil Turkey Soup – Nibble and Dine write-up shows a slightly different spice profile and step-by-step photos that are helpful. For another well-tested take on turkey-and-lentil combos, see Turkey Lentil Soup – Healthful Blondie for tips on using leftover turkey and alternative seasoning ideas.
Turkey Lentil Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Stir in the garlic and tomato paste. Cook for 30–60 seconds until fragrant.
- Add the ground turkey. Break it up and brown until no pink remains, about 6–8 minutes. Season with salt, pepper, thyme, and cumin as it browns.
- Pour in the stock and scrape any browned bits from the bottom of the pot.
- Add the rinsed lentils and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer.
- Cook until lentils are tender: about 25–30 minutes for brown/green lentils, or 15–20 minutes for red lentils.
- Remove the bay leaf. Stir in chopped kale or spinach and simmer 2–3 minutes until wilted.
- Finish with lemon juice or vinegar. Taste and correct seasoning with salt and pepper.
- Ladle into deep bowls and top with a drizzle of extra-virgin olive oil, a sprinkle of chopped parsley, and fresh-cracked pepper.
- Serve with crusty bread or garlic toast for dunking.
