Lentil Turkey Soup
This turkey lentil soup is cozy, hearty, and full of rich flavor from tender turkey, earthy lentils, and plenty of vegetables. You can use leftover shredded turkey or ground turkey.
Servings: 12 servings
Ingredients
- 2 tablespoons olive oil
- ½ pound ground turkey or 1½ cups shredded leftover turkey
- 1 white onion finely chopped
- 3 to 4 large carrots finely chopped
- 2 stalks celery finely chopped
- 2 garlic cloves finely chopped
- 1 ½ teaspoons salt
- ½ teaspoon ground pepper
- 3 tablespoons tomato paste
- 1 pound dried lentils rinsed
- 12 cups chicken broth
- 2 tablespoons Fresh thyme chopped
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 (15 ounce) can canned diced tomatoes 14 ounces each
- ¼ cup fresh chopped parsley
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large soup pot set over medium heat. Once hot, add the ground turkey and cook for 2-3 minutes (if you are using leftover turkey, heat it for 30 to 60 seconds).
- Add the onion, carrot, celery, garlic, salt, and pepper to the pot. Sauté until the vegetables are slightly soft, approximately 6 to 7 minutes. Add the tomato paste and stir to coat the vegetables and turkey.
- Add the lentils, broth, thyme, cumin, and bay leaves and stir to combine. Increase the heat to high and bring just to a boil.
- Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 20 to 35 minutes, depending on the type of lentils you have (if you are using split lentils, cooking time will only be 15 to 20 minutes).
- Stir in the canned tomatoes and cook for 5 to 10 minutes until heated through. Stir in the parsley and lemon juice.
Notes
Sort and rinse the lentils: Before cooking, sort through the lentils to remove any small pebbles or debris, then rinse them under running water.
Cooking time varies: The cook time depends on the type and age of your lentils. Older or expired lentils can take much longer to soften.
Maintain a gentle simmer: A simmer is just below boiling. Look for small bubbles breaking the surface. If the heat is too low, the lentils will take longer to cook.
Use fresh lentils for the best flavor: Lentils lose flavor over time, so use ones that haven’t expired and store them in an airtight container.
Add acid after cooking: Wait to stir in the diced tomatoes and lemon juice until the lentils are soft. The acid can keep them from cooking properly. (The small amount of tomato paste won’t cause an issue, and despite what you may have heard, salt doesn’t stop lentils from softening.)
Freezing instructions: Store the soup in freezer-safe containers for up to 6 months. When reheating, add a splash of broth if it thickens after thawing.
Variations: Add 2 cups of diced zucchini or chopped spinach with the carrots and celery. Swap the ground turkey for turkey sausage, or stir in 2 to 3 tablespoons of harissa paste with the tomato paste.
Nutrition
Serving: 1cup | Calories: 254kcal | Carbohydrates: 30g | Protein: 20g | Fat: 6g | Sodium: 1063mg
