Cozy up with a bowl of this flavorful and hearty turkey lentil soup. It's gluten free and made in one pot with green or brown lentils, ground turkey, carrots, and diced tomatoes—the perfect lunch and dinner recipe.
Cozy ground turkey lentil soup
A lot of you love my creamy tomato soup and chickpea soup, so I can't wait to hear what you think about this turkey lentil soup. In all honesty, it's my new personal favorite. My family requests that I make this at least once a week now!
I am obsessed with this turkey lentil soup! It is super flavorful, hearty, and brothy. The lentils are stewed to perfection, the turkey is tender, and the broth is packed with spices and flavor. It smells and tastes amazing.
One of the best things about this easy and protein-packed soup is that it's made in one pot, and any level cook can make it. So forget about a huge cooking ordeal; clean-up is a breeze.
If you haven't already tried this soup, I can't recommend it enough!
Are lentils gluten free?
Yes, lentils are naturally gluten free. In fact, they are a great low-fat source of protein. If you are following a gluten-free diet, this turkey lentil soup is a great recipe option.
Ingredients
Turkey lentil soup is made with fresh and simple ingredients. From spinach to lean ground turkey, this soup makes for the perfect healthy lunch, dinner, and meal prep. Here is a list of ingredients:
- Ground Turkey: I love cooking with ground turkey. When spiced and cooked correctly, it is super flavorful, tender, and a great source of lean protein. You can use 94% lean or 99% lean for this recipe.
- Olive Oil: This helps saute the onion and garlic.
- Yellow Onion: 1 yellow onion adds a sweet note and great depth of flavor.
- Carrots: Packed with Vitamin A but also for flavor and texture!
- Garlic: Adds the best flavor to this turkey lentil soup.
- Spices: To make this soup super flavorful, we blend cumin, curry powder, onion powder, salt, and black pepper.
- Diced Tomatoes: For a rich and deep flavor. You'll need one large 28-ounce can.
- Vegetable Broth: Add in 5 cups of low sodium vegetable broth for a deep and hearty flavor.
- Lentils: The start ingredient! You can use brown or green lentils.
- Spinach: An ingredient you can't taste, but it's a great way to sneak in your greens.
Kitchen tools need
Since this soup recipe is made in one pot, clean-up is very easy. Here is a list so you are prepared and ready to cook!
- Large Pot or Durch Oven
- Wooden Spoon
- Measuring Tools: ½ teaspoon, 1 teaspoon, and 1 cup.
How to make turkey lentil soup
This one-pot ground turkey and lentil soup is so easy to make! It is cozy, flavorful, and packed with protein. Here are step-by-step instructions:
Step 1: First, add olive oil to a large Dutch oven or pot and heat over medium.
Step 2: Add in chopped onion and carrots and cook for about 5 minutes until the onions are translucent. Then, add in minced garlic, stir and cook for 30 seconds until fragrant.
Step 3: Push the onions and carrots to the sides of the pot and add the ground turkey to the middle. Cook for 3 – 4 minutes, breaking turkey up with a stirring utensil as it cooks and mixing in the onions and carrots. Add in cumin, curry powder, onion powder, salt, and pepper and cook for additional 3 minutes.
Step 4: Next, pour in the diced tomatoes, stir and cook for 1 - 2 minutes. Then, add in the vegetable broth and water. Increase the heat and bring the soup to a boil, then add in rinsed lentils, stir and reduce heat, so the soup is at a simmer.
Step 5: Partially cover the pot with a lid and allow soup to simmer for 30 to 40 minutes, or until the lentils are tender and cooked. Stir occasionally.
Step 6: With 5 minutes left, add in the baby spinach and stir, so it wilts. Carefully taste the soup and adjust seasonings to your liking.
Serve warm and enjoy!
Frequently Asked Questions
Can I use ground chicken?
Yes, you can substitute the ground turkey for ground chicken if needed.
Do I need to cook the lentils before adding to soup?
No. The lentils actually cook as the soup simmers.
Can I double the recipe?
Yes, either make sure to use an extra-large pot or two medium ones side-by-side on the stove.
Can I make this soup vegan?
Yes, to make this lentil soup vegan and vegetarian, remove the turkey.
Can I make adhead of time?
Absolutely, this soup is excellent for meal prep or large family dinners. You can make the soup a day in advance to serve at a party, or you can save leftovers for up to 4 days in the refrigerator.
How to reheat turkey lentil soup?
You can reheat leftovers in the microwave or on the stove. To reheat in the microwave, add leftover soup to a microwave-safe bowl and heat for 1 - 3 minutes, depending on how powerful your microwave is. To reheat on the stove, add leftover soup to a pot and heat on low until warm; this should take 5 - 8 minutes, and you should stir every minute or so.
Try these soup recipes next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Turkey Lentil Soup
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 - 3 large carrots, peeled and cut into coins
- 4 garlic cloves, minced
- 3 teaspoon ground cumin
- 1.5 teaspoon curry powder
- 1 teaspoon onion powder
- 1 teaspoon salt, more to taste
- ½ teaspoon black pepper, more to taste
- 1 large can, 28 ounces diced tomatoes
- 5 cups low-sodium vegetable broth
- 1 cup water
- 1 cup uncooked brown or green lentils, rinsed
- 2 - 3 handfuls of baby spinach
Instructions
- Add olive oil to a large Dutch oven or pot and heat over medium.
- Add in chopped onion and carrots and cook for about 5 minutes until the onions are translucent.
- Add in minced garlic, stir and cook for 30 seconds until fragrant.
- Push the onions and carrots to the sides of the pot and add the ground turkey to the middle. Cook for 3 – 4 minutes, breaking turkey up with a stirring utensil as it cooks and mixing in the onions and carrots.
- Add in cumin, curry powder, onion powder, salt, and pepper and cook for additional 3 minutes.
- Pour in the diced tomatoes, stir and cook for 1 - 2 minutes.
- Pour in vegetable broth and water. Increase the heat and bring the soup to a boil, then add in rinsed lentils, stir and reduce heat so the soup is at a simmer.
- Partially cover the pot with a lid and allow soup to simmer for 30 to 40 minutes, or until the lentils are tender and cooked. Stir occasionally.
- With 5 minutes left, add in the baby spinach and stir so it wilts. Carefully taste the soup and adjust seasonings to your liking.
- Serve warm and enjoy!
Notes
Nutrition
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Hannah says
Really good. Loved that is was made in one pot. I saved extras for dinner the next day and it was still just as good!
Joanne Nozeika says
Can you use red lentils in place of green or brown?
Tati Chermayeff says
Hi! Yes you can however they will have a softer texture. Follow the cook time on the package and simmer the soup the same amount of time as the cook time.
Shellie says
I love this soup. I made it with red lentils and kale. The cumin was a bit strong for me. I should’ve added just 1 teaspoon at a time and adjusted to taste instead of starting with the full 3 teaspoons. Squeeze a fresh lemon at the end was bright addition.
Aida says
Really good and really cozy. My family loved this recipe.
Ilse says
I appreciate the detailed step by step process! So yummy for a cold day!
Kim Murphy says
Delicious made entire family loved this recipe!!
Julia says
Second time making this, and it is just as good as the first! I anticipate making it many more times… perfect for a chilly, rainy day or to throw in the freezer for easy defrosting. Such great flavors, yum!
Kim says
This is such a yummy soup! I doubled and froze some and was even great after freezing and thawing
Julie says
So delicious!
Katie says
Thanks for this easy, yummy and filling recipe! My husband is not a soup or stew guy, but he ate four bowls!
Hoping to make this again soon.
Ann says
Very tasty! I reduced the cumin to 1 teaspoon though. A little goes a long way.
Added celery & used fresh tomatoes, tomato sauce & skipped the veggie broth.
Very nice on a cold day!
Crys says
Super easy and delicious! Thank you!
Tati Chermayeff says
Hi Crys, so happy to hear that! Thank you for leaving a review 🙂
Beverly says
This was absolutely delicious! I followed the recipe exactly( except adding a little extra salt) and ate it with a sliced of toasted garlic bread for dinner. Went back for seconds!
Tati Chermayeff says
Hi! I am so happy to hear that. Thanks so much for leaving a review.
Renee says
Really good recipe, it is delicious! We had red lentils available and used those.
Tati Chermayeff says
Hi Renee - so happy to hear that!! Thank you so much for leaving such a kind review.
Nancy Carter says
Wonderful recipe. Great blend of spices. Will definitely make again. I did as others shared regarding adding a bit less cumin.
Katie says
Would we be able to freeze the leftovers?
Tati Chermayeff says
yes! For easy freezing, cool the soup completely, transfer it to a freezer-safe container, leaving some space for expansion, and label it with the date before freezing for up to 3 months.
Jackie says
I just made this recipe and other than adding a bit more garlic, it tastes great. I made Jasmine rice as a side and it’s so filling. Recipe is easy to follow and the perfect meal for any day or meal prep
Tati Chermayeff says
So happy to hear that!! Thank you Jackie 🙂
Janet Baylis says
Easy and delicious!
I used less seasoning, only because I prefer it that way.