Description
This hearty One Pot Turkey Lentil Soup is a nutritious and comforting meal perfect for any day. Made with lean ground turkey, nutritious lentils, fresh vegetables, and aromatic spices, it’s a warm and satisfying dish that’s easy to prepare all in one pot.
Ingredients
Scale
Meat and Protein
- 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
Liquids
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups chicken or vegetable broth
Spices and Seasoning
- Dried thyme, to taste
- Cumin, to taste
- Salt, to taste
- Black pepper, to taste
Others
- Olive oil, for sautéing
- Fresh parsley, for garnish (optional)
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Brown the turkey: Add the ground turkey to the pot and cook, stirring frequently, until it is no longer pink and fully browned, about 6-8 minutes.
- Cook vegetables: Stir in the sliced carrots and chopped celery. Cook for about 5 minutes until they start to soften, stirring occasionally.
- Add lentils and liquids: Pour in the lentils, diced tomatoes with their juices, and chicken or vegetable broth. Add dried thyme, cumin, salt, and black pepper. Stir to combine all ingredients.
- Simmer soup: Bring the soup to a boil. 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.
- Adjust seasoning and serve: Taste the soup, and add additional salt or pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For a vegetarian or vegan version, omit the turkey and use vegetable broth with additional vegetables or plant-based protein.
- Use brown or green lentils as they hold their shape better in the soup. Avoid red lentils which break down quickly.
- This soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Serving the soup with a side of crusty bread makes for a complete and satisfying meal.
