Description
This hearty One Pot Turkey Lentil Soup combines lean ground turkey with nutritious lentils and fresh vegetables, simmered slowly to create a comforting and flavorful meal perfect for any day. Packed with protein, fiber, and warming spices, this soup is easy to make and serves as a healthy, satisfying option for lunch or dinner.
Ingredients
Scale
Meat
- 1 pound ground turkey
Legumes
- 1 cup lentils (green or brown)
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
Canned Goods
- 1 can (14.5 oz) diced tomatoes
Liquids
- 6 cups chicken or vegetable broth
- 2 tablespoons olive oil (added based on cooking instructions)
Spices
- Dried thyme (1 teaspoon)
- Cumin (1 teaspoon)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring frequently to avoid burning.
- Brown the Ground Turkey: Add the ground turkey to the pot and cook, breaking it apart with a spoon, until it is browned and no longer pink, approximately 7-8 minutes.
- Add Carrots and Celery: Stir in the sliced carrots and chopped celery. Cook with the turkey mixture until the vegetables start to soften, around 5 minutes.
- Add Lentils, Tomatoes, Broth, and Spices: Stir in the lentils, diced tomatoes with their juices, and 6 cups of chicken or vegetable broth. Season with dried thyme, cumin, salt, and pepper. Mix well and bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 40 minutes, or until the lentils are tender and the flavors have melded together.
- Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or spices as desired. Serve hot, optionally garnished with fresh parsley for added freshness and color.
Notes
- Use green or brown lentils; avoid red lentils as they cook too quickly and become mushy.
- For a vegetarian version, substitute ground turkey with mushrooms or tofu and use vegetable broth.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
- Feel free to customize with other spices like smoked paprika or coriander for a different flavor profile.
