This hearty and delicious turkey lentil soup is a one-pot, protein-packed meal made with ground turkey, lentils, vegetables, diced tomatoes, and flavorful spices. Ready in just 1 hour, it’s a family-friendly favorite!
1. Place a large pot or Dutch oven over medium heat and add the olive oil. Once warm, add the ground turkey and cook until browned but not fully cooked through, about 5 minutes.
2. Add the chopped onion and garlic. Stir and cook until onions are soft, about 2–3 minutes.
3. Add the carrots, celery, cumin, curry powder, salt, paprika, and black pepper. Cook for 5–7 minutes until vegetables begin to soften.
4. Pour in the diced tomatoes, broth, and rinsed lentils. Stir to combine.
5. Bring to a boil, then reduce heat to a simmer over medium-low. Cover and cook for 20 minutes, stirring occasionally.
6. Add chopped kale and stir until wilted. Taste and adjust seasoning as needed.
7. Serve hot and enjoy!
Make sure to rinse lentils thoroughly to remove debris and excess starch.
The broth you choose will impact flavor significantly—turkey or chicken bone broth adds richness and protein.
To use leftover shredded turkey instead of ground, sauté onion and garlic first, then proceed with remaining vegetables and spices. Add shredded turkey in place of ground turkey in step 4.
This soup stores well and tastes even better the next day!
Find it online: https://cookingwithramsay.com/turkey-lentil-soup/