Description
This hearty Turkey Lentil Soup combines lean ground turkey with nutritious lentils and a flavorful mirepoix base of onion, celery, and carrots. Infused with warming spices like cumin and ground ginger, simmered in crushed tomatoes and vegetable stock, this soup offers a comforting, protein-rich meal perfect for any season. Topped with fresh parsley and grated Parmesan, it makes a wholesome and satisfying dish that’s both easy to prepare and packed with flavor.
Ingredients
Scale
Meats
- 1 lb ground turkey
Vegetables and Aromatics
- 1.5 cups yellow onion, diced (about 1 onion)
- 1 cup celery, diced (about 2 stalks)
- 1 cup carrot, diced (1 large carrot)
- 2 tablespoons garlic, minced (4 cloves)
- ¼ cup fresh parsley, chopped
Legumes
- 1 cup dried brown or green lentils, rinsed
Liquids and Canned Goods
- 28 oz crushed tomatoes
- 4 cups vegetable stock
- 2 tablespoons olive oil (for sautéing, estimated)
Seasonings and Spices
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon ground ginger
Dairy
- ¼ cup grated Parmesan cheese
Instructions
- Brown the Turkey: In a large pot or Dutch oven, heat olive oil over medium-high heat until warm. Add the ground turkey and break it apart with a wooden spoon or spatula. Cook for about 5 minutes until the turkey loses its pink color on the outside but is not fully cooked through.
- Sauté the Mirepoix and Spices: Add diced onion, celery, and carrots to the pot along with cumin, ground ginger, kosher salt, and black pepper. Cook, stirring occasionally, until the onion is translucent and the carrots and celery begin to soften, about 8 minutes.
- Add the Garlic: Stir in the minced garlic and cook for an additional 5 minutes until fragrant and softened, but not browned.
- Add Lentils and Liquids: Stir in the rinsed lentils, crushed tomatoes, and vegetable stock. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to medium-low and cover with a lid. Let the soup simmer gently for about 20 minutes, stirring occasionally. Start checking lentils for tenderness at around 15 minutes to avoid overcooking.
- Finish and Serve: Once lentils are tender and the soup has thickened slightly, remove from heat. Garnish with fresh parsley and sprinkle grated Parmesan cheese on top before serving warm.
Notes
- Rinse lentils well to remove any debris or dust before adding to the soup.
- Adjust seasoning to taste at the end of cooking, especially salt and pepper.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- For a thicker soup, reduce some of the vegetable stock or simmer uncovered for additional time.
- Use vegetable stock for a vegetarian-friendly version but omit the turkey and add more lentils or vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turkey lentil soup, healthy soup, lentil soup with turkey, easy dinner recipe, high protein soup, comforting soup
