Description
A comforting, protein-rich soup made with lean turkey, hearty lentils, and aromatic vegetables, perfect for cozy dinners or meal prep.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
1 pound ground turkey
1 cup dry brown lentils, rinsed and drained
1 can (14.5 ounces) diced tomatoes, with juices
6 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1 bay leaf
2 tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 30 seconds.
Add ground turkey and cook 6–8 minutes, breaking it apart, until browned.
Stir in lentils, diced tomatoes, chicken broth, cumin, thyme, paprika, black pepper, salt, and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 30–35 minutes until lentils are tender.
Remove bay leaf. Stir in parsley and lemon juice. Adjust seasoning and serve hot.
Notes
For a thicker soup, blend 1–2 cups and stir it back into the pot.
Store in the refrigerator up to 4 days or freeze up to 3 months.
Adjust salt and spices according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes