Description
This hearty One Pot Turkey Lentil Soup is a nutritious and comforting meal perfect for any day. Packed with lean ground turkey, protein-rich lentils, and a medley of vegetables, it simmers in a flavorful broth seasoned with thyme and cumin. Easy to prepare and cook in a single pot, this soup delivers warmth and nourishment with minimal cleanup.
Ingredients
Scale
Meat
- 1 pound ground turkey
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
Legumes & Canned Goods
- 1 cup lentils (green or brown)
- 1 can (14.5 oz) diced tomatoes
Liquids & Broth
- 6 cups chicken or vegetable broth
Spices & Seasonings
- Dried thyme (1 teaspoon)
- Ground cumin (1 teaspoon)
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (1-2 tablespoons for sautéing)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown Turkey: Add the ground turkey to the pot. Cook, breaking it apart with a spoon, until the turkey is browned and no longer pink, approximately 6-8 minutes.
- Cook Vegetables: Stir in the sliced carrots and chopped celery. Continue to cook for about 5 minutes until the vegetables begin to soften but still retain some crunch.
- Add Lentils and Liquids: Pour in the lentils and diced tomatoes with their juices. Then add the chicken or vegetable broth. Season with dried thyme, ground cumin, salt, and black pepper. Stir well to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 30 to 40 minutes, or until the lentils are tender and the flavors meld together.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley if desired for an added fresh touch.
Notes
- Use green or brown lentils as they hold their shape better in soups than red lentils.
- For added heat, sprinkle in some chili flakes or cayenne pepper.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a vegetarian version, omit the turkey and use vegetable broth.
- Adding a squeeze of lemon juice before serving brightens the flavor.
