This Turkey Lentil Soup is a hearty, protein-packed meal that’s both comforting and nutritious. Made with lean ground turkey, lentils, and a medley of vegetables, this one-pot soup is perfect for a cozy dinner or meal prep. It’s rich in flavor, high in fiber, and naturally gluten-free!
Why You’ll Love This Recipe
- Healthy & Nutritious – Packed with protein, fiber, and essential nutrients.
- One-Pot Meal – Easy to make with minimal cleanup.
- Flavorful & Comforting – A warm, satisfying dish perfect for any season.
- Great for Meal Prep – Stores well and tastes even better the next day.
- Customizable – Swap veggies, adjust spices, or make it vegetarian.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground turkey (or leftover shredded turkey)
- Green or brown lentils, rinsed
- Olive oil
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Diced tomatoes (canned or fresh)
- Chicken or vegetable broth
- Tomato paste
- Bay leaf
- Cumin
- Paprika
- Dried thyme
- Salt and black pepper
- Fresh parsley or cilantro (for garnish)
- Lemon juice (for brightness, optional)
Directions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 3-5 minutes until softened.
2. Cook the Turkey
- Add ground turkey and cook until browned, breaking it apart with a spoon.
3. Add Lentils & Broth
- Stir in lentils, diced tomatoes, tomato paste, broth, and seasonings.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, until lentils are tender.
4. Adjust & Serve
- Remove the bay leaf and stir in fresh lemon juice (if using).
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley or cilantro.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Spicy Version – Add red pepper flakes or a dash of hot sauce.
- Vegetarian Option – Use plant-based ground meat or extra veggies.
- Extra Hearty – Add diced potatoes or quinoa.
- Creamy Version – Stir in coconut milk for a creamy twist.
- Herb Boost – Try rosemary or oregano for extra flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for 4 days.
- Freezing: Freeze for up to 3 months; thaw overnight before reheating.
- Reheating: Warm on the stove over medium heat or microwave in 30-second intervals.
FAQs
Can I use red lentils instead of green?
Yes, but they cook faster and will make the soup thicker.
How do I make this soup thicker?
Mash some of the lentils or let it simmer longer.
Can I use pre-cooked turkey?
Yes! Just add it in the last 10 minutes of cooking.
What’s the best broth for this soup?
Chicken or vegetable broth works best for a rich flavor.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
Do I need to soak the lentils?
No! Lentils cook quickly and don’t require soaking.
What’s the best way to add more flavor?
Use smoked paprika, fresh herbs, or a Parmesan rind while cooking.
Can I use canned lentils?
Yes, but add them in the last 10 minutes since they’re already cooked.
Is this soup gluten-free?
Yes! Just check that your broth and seasonings are gluten-free.
Can I meal prep this soup?
Absolutely! It stores well and reheats beautifully.
Conclusion
This Turkey Lentil Soup is a delicious, healthy, and satisfying dish that’s easy to make and perfect for any occasion. Whether you’re looking for a cozy dinner or a meal-prep staple, this soup delivers on flavor and nutrition. Try it today and enjoy a warm, hearty bowl!
PrintTurkey Lentil Soup
This Turkey Lentil Soup is a warm and comforting dish made with lean ground turkey, tender lentils, and hearty vegetables in a flavorful broth. It’s an easy, healthy meal for any night of the week!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mediterranean
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 lb ground turkey (or shredded cooked turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 cup dry lentils (green or brown), rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken or turkey broth
- 1 bay leaf
- 2 cups baby spinach or kale (optional, for extra greens)
- 1 tablespoon lemon juice (for brightness)
For Garnish (Optional)
- Fresh parsley or cilantro
- Grated Parmesan cheese (if not dairy-free)
Instructions
1. Cook the Turkey
- Heat olive oil in a large pot over medium heat.
- Add ground turkey and cook for 5–7 minutes, breaking it up until browned.
2. Sauté the Vegetables
- Add onion, garlic, carrots, and celery, cooking for 5 minutes until softened.
- Stir in salt, pepper, cumin, smoked paprika, and thyme.
3. Simmer the Soup
- Pour in lentils, diced tomatoes, broth, and bay leaf. Stir well.
- Bring to a boil, then reduce heat and let simmer for 30–35 minutes, until lentils are tender.
- Stir in spinach or kale (if using) and cook for 5 more minutes.
- Remove the bay leaf and stir in lemon juice before serving.
4. Serve & Enjoy
- Ladle into bowls and garnish with fresh parsley or Parmesan.
- Serve with crusty bread or a side salad.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge and reheat on the stovetop.
Notes
- Swap ground turkey for shredded leftover turkey or ground chicken.
- Use red lentils for a softer, creamier texture.
- Want extra spice? Add red pepper flakes or a dash of hot sauce!