Turkey Lentil Soup
This Turkey Lentil Soup is a super easy and delicious dinner with tender vegetables, melt in your mouth lentils, and juicy ground turkey. Made all in one pot, it’s a perfect easy weeknight meal.
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Servings: 4 servings
Ingredients
- 1 lb ground turkey
- 1.5 cups yellow onion, diced 1 onion
- 1 cup celery, diced 2 stalks
- 1 cup carrot, diced 1 large carrot
- 2 tablespoon garlic, minced 4 cloves
- 1 cup dried brown or green lentils, rinsed
- 28oz crushed tomatoes
- 4 cups vegetable stock
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon ground ginger
- ¼ cup fresh parsley
- ¼ cup grated parmesan cheese
Instructions
- In a large pot or dutch oven (I used 5.5QT), warm olive oil over medium-high heat. Once warm, add the ground turkey and mash it up with a wooden spoon or spatula. Cook until no longer pink on the outside, but not fully cooked through – about 5 minutes.
- To the pot with the turkey, add the mirepoix – the chopped onion, celery, and carrots – and the cumin, ginger, kosher salt, and black pepper. Cook until the onion is translucent and the carrots and celery begin to soften, about ~8 minutes.
- After ~8 minutes of sautéing the mirepoix, add the garlic and cook another 5 minutes.
- Add the lentils, crushed tomatoes, and stock to the pot. Bring to a boil, then reduce to a simmer at medium-low heat.
- Simmer the soup with the lid on for about 20 minutes until the lentils are tender. Stir occasionally, and begin checking the lentils for done-ness at 15 minutes as cooking time can vary for the lentils. Serve with parmesan and parsley.
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Nutrition Estimate
Calories: 388kcal | Carbohydrates: 45g | Protein: 43g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 2039mg | Potassium: 1132mg | Fiber: 17g | Sugar: 8g | Vitamin A: 6399IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg