Print

Lentil Turkey Soup

lentil turkey soup in bowl with spoon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This easy soup recipe is chock-full of flavor from cumin, coriander, and garlic! Plus, it's easy to freeze and reheat for later, making it a great meal prep option.

Ingredients

Scale
  • 1 pound (454 g) ground turkey (see note 1)
  • 1 cup (195 g) dried brown or green lentils
  • 2 medium carrots
  • 2 ribs celery
  • 1 medium onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 6 - 8 cups (1.4 - 1.9 L) broth or stock, any type
  • one 14.5 ounce (411 g) can diced tomatoes, undrained
  • 1 teaspoon kosher salt, or to taste (see note 2)
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon black pepper

Instructions

  1. Pick through the lentils to remove any small pebbles or debris. Rinse and drain the lentils, set aside.
  2. Prep the vegetables: First, peel the carrots. Then slice the peeled carrots and the celery ribs into about 1/3 inch (8.5 mm) slices. Chop the onion. Finely chop the garlic. Set the veggies aside.
  3. Heat the oil in a Dutch oven or large soup pot over medium high heat. When the oil is hot, swirl the pot to coat the bottom with oil. Add the turkey and cook for 3 - 4 minutes, or until the turkey is browned. During cooking, stir frequently and break up the ground turkey into smaller chunks with the wooden spoon. 
  4. Stir in the carrots, celery, onion, and garlic, plus the kosher salt, cumin, coriander and black pepper. Continue to cook, stirring frequently, for an additional 3 - 4 minutes, or until the onions are translucent.
  5. Add in the lentils, full can of diced tomatoes (undrained), and 6 cups of broth. Stir the soup and turn the heat up to bring the soup to a boil. Once the broth is boiling, turn the heat down to maintain a simmer. Simmer the soup, stirring occasionally, for 30 - 35 minutes, or until the lentils and vegetables are tender. If the liquid in the soup is evaporating too quickly during the simmer, or if you want the soup to have a thinner texture, add more broth (or water) as needed.
  6. When the lentils and vegetables are tender, turn off the burner. Taste the soup and, if needed, add more salt and/or pepper to taste.

Notes

I recommend using 93% lean ground turkey, but if you prefer, you can also use 99% lean ground turkey.

This recipe was developed using Diamond Crystal kosher salt, which is lighter and flakier than Morton kosher or table salt. To substitute Morton kosher or regular table salt, start with only 1/2 teaspoon, adding more to taste as needed.

This recipe yields about 8 1/2 cups soup.

The nutrition information below is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/lentil-turkey-soup/