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Turkey Lentil Soup

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A nutritious turkey lentil soup that's high in protein, budget-friendly, and comes together in under an hour. Perfect for weeknight dinners or using up leftover turkey.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey or shredded cooked turkey Use 2 cups if using shredded cooked turkey.
  • 1.5 cups brown or green lentils, rinsed For firmer texture, use 1 cup French/Puy lentils.
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1-2 tablespoons tomato paste Optional, for deeper flavor.
  • 6 cups low-sodium turkey or chicken stock
  • 1 item bay leaf
  • 1 teaspoon dried thyme Use 1 tablespoon fresh if available.
  • 0.5 teaspoon ground cumin Optional for warmth.
  • 2 tablespoons olive oil
  • 2 cups chopped kale or spinach Remove stems.
  • 1/2 item lemon, juiced Or 1-2 teaspoons vinegar, to finish.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chopped onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
  3. Stir in the garlic and tomato paste. Cook for 30–60 seconds until fragrant.
  4. 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.
Cooking
  1. Pour in the stock and scrape any browned bits from the bottom of the pot.
  2. Add the rinsed lentils and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer.
  3. Cook until lentils are tender: about 25–30 minutes for brown/green lentils, or 15–20 minutes for red lentils.
  4. Remove the bay leaf. Stir in chopped kale or spinach and simmer 2–3 minutes until wilted.
  5. Finish with lemon juice or vinegar. Taste and correct seasoning with salt and pepper.
Serving
  1. Ladle into deep bowls and top with a drizzle of extra-virgin olive oil, a sprinkle of chopped parsley, and fresh-cracked pepper.
  2. Serve with crusty bread or garlic toast for dunking.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 600mgFiber: 10gSugar: 3g

Notes

For substitutions, use ground chicken or shredded rotisserie chicken. For vegetarian, substitute turkey with chopped mushrooms or a can of white beans and use vegetable stock. Keep a close watch on the lentils to avoid overcooking.
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