Lentil Turkey Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course, Entree
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 pound (454 g) ground turkey
- 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
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon black pepper
Instructions
1. Pick through the lentils to remove any small pebbles or debris. Rinse and drain the lentils, then set aside.
2. Peel the carrots. Slice the peeled carrots and the celery ribs into about ⅓ inch slices. Chop the onion and finely chop the garlic. Set the veggies aside.
3. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. When the oil is hot, swirl to coat the bottom.
4. Add the ground turkey and cook for 3 – 4 minutes, stirring frequently and breaking it up into smaller chunks until browned.
5. Stir in the carrots, celery, onion, garlic, kosher salt, cumin, coriander, and black pepper. Cook for another 3 – 4 minutes, or until onions are translucent.
6. Add the lentils, full can of diced tomatoes (undrained), and 6 cups of broth. Stir to combine and bring to a boil.
7. Once boiling, reduce heat to maintain a simmer. Simmer the soup, stirring occasionally, for 30 – 35 minutes, or until lentils and vegetables are tender.
8. Add more broth or water as needed during simmering if the soup gets too thick or you prefer a thinner texture.
9. Once the lentils and vegetables are tender, turn off the heat. Taste and adjust salt and pepper as needed.
10. Serve hot and enjoy!
Notes
I recommend using 93% lean ground turkey, but 99% lean ground turkey can also be used.
This recipe was developed using Diamond Crystal kosher salt, which is lighter and flakier than Morton kosher or table salt. If substituting, start with ½ teaspoon and adjust to taste.
This recipe yields about 8 ½ cups of soup.
The nutrition estimate is based on general ingredient data and may vary based on specific brands and quantities.
Find it online: https://cookingwithramsay.com/lentil-turkey-soup-recipe/