Turkey and Lentil Soup
This soup brings together the earthiness of lentils and the savory depth of turkey, all melded with aromatic herbs and a touch of spice.
Equipment
- Large Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
- Colander or fine mesh sieve
Ingredients
For the Soup
- 1 pound 450g ground or shredded turkey (cooked or raw)
- 1 cup dry brown or green lentils rinsed
- 1 medium onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups 1.4 liters low-sodium chicken or turkey broth
- 1 can 14.5 oz diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- Fresh parsley or cilantro for garnish optional
Instructions
Step 1: Prepare Your Ingredients
- Rinse the lentils thoroughly in a colander under cold running water. This removes any dust or small debris.
- Dice the onion, chop the carrots and celery into bite-sized pieces, and mince the garlic cloves.
- If you’re using raw turkey, have it ready to brown or shred cooked turkey if you’re using leftovers.
Step 2: Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5–7 minutes until the vegetables are soft and the onions turn translucent.
- Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Pro tip: Stir frequently to prevent garlic from burning, which can make it bitter.
Step 3: Brown the Turkey (If Using Raw)
- Add the raw turkey to the pot, breaking it up with your spoon. Cook until no longer pink and starting to brown, about 5–6 minutes.
- If using cooked turkey, add it later with the broth to avoid overcooking.
Step 4: Add Lentils, Tomatoes, and Spices
- Stir in the rinsed lentils, canned diced tomatoes with their juice, cumin, smoked paprika, thyme, oregano, salt, and pepper.
- Mix well to coat the lentils and vegetables evenly with the spices.
Step 5: Pour in the Broth and Simmer
- Pour in the chicken or turkey broth, and add the bay leaf.
- Bring the soup to a gentle boil, then reduce the heat to low and cover partially with a lid.
- Let it simmer gently for about 30–35 minutes, or until the lentils are tender and cooked through.
- Pro tip: Stir the soup occasionally to prevent lentils from sticking to the bottom.
Step 6: Add Cooked Turkey (If Using Leftovers)
- If you have cooked turkey, add it now and let it warm through for about 5 minutes.
- Taste the soup and adjust seasoning with extra salt and pepper if needed.
Step 7: Serve and Garnish
- Remove the bay leaf. Ladle the soup into bowls and sprinkle with fresh parsley or cilantro if desired.
- Serve hot with crusty bread or a simple side salad for a complete meal.
Notes
Nutritional Value Per Serving:
- Calories: 280–320 kcal
- Protein: 28g
- Fiber: 8g
- Fat: 6–8g
- Carbohydrates: 30g