This turkey lentil soup is packed with veggies, made in one pot with lentils, ground turkey, cauliflower, and crushed tomatoes. A simple and hearty recipe ready in just 45 minutes.
Soup recipes are on repeat this time of year. And I am obsessed with this turkey lentil soup! It is packed with protein, fibre and is super flavourful. The lentils are stewed to perfection, the turkey is tender, and the broth is packed with spices and so much yummy flavour. 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. Once your try this soup, I guarantee it will become a family favourite!
Ingredients you’ll need
From cauliflower to lean ground turkey, this turkey lentil soup is filled with fresh wholesome ingredients and is perfect to meal prep.
- Ground Turkey: I love cooking with ground turkey mince. When spiced and cooked correctly, it is super flavourful, tender, and a great source of lean protein. I used 99% lean for this recipe.
- Olive oil: This helps sauté the onion and cook the turkey.
- Onion: 1 brown (yellow in U.S) onion adds a sweet note and great depth of flavour.
- Carrots: Not only for extra health benefits but also for flavour and texture!
- Cauliflower: you’ll need 1/2 a large or 1 small head of cauliflower chopped up into small florets to make the soup extra wholesome.
- Spices: To make this soup super flavourful, we blend paprika, coriander, Italian seasoning, garlic powder, salt, and black pepper.
- Canned tomatoes: For a rich and deep flavour. You’ll need one regular 400g/ 15oz can.
- Vegetable Broth: Add in 6 cups of vegetable broth for a deep and hearty flavour.
- Lentils: Substitute with any variety of lentil that takes 15-20 minutes to cook, brown or green lentils are best. Check the package instructions.
- Kale: An ingredient you can’t taste, but it’s a great way to sneak in your greens.
How to make turkey lentil soup
This one-pot ground turkey and lentil soup is so easy to make! It is cozy, flavourful, and packed with protein. Here are step-by-step instructions:
Brown onion: In a large pot, heat the olive oil over medium high heat. Add the onion and sauté until golden.
Turkey: Add the ground turkey and cook for 3–4 minutes, breaking turkey up with a wooden spoon as it cooks.
Seasonings: Add in paprika, coriander, Italian seasoning, garlic powder, salt, and pepper and cook for additional 1 minute.
Add veggies and liquids: Next, add the cauliflower, carrots, celery, lentils. Pour in the crushed tomatoes and vegetable broth. 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.
Simmer: Partially cover the pot with a lid and allow soup to simmer for 30 minutes, or until the lentils are tender and cooked. Stir occasionally.
Kale: With 5 minutes left, add in the kale and stir, so it wilts. Carefully taste the soup and adjust seasonings to your liking.
Serving suggestions
Here are some side ideas to serve it with:
- Avocado toast, plain sourdough or toasted bread.
- Serve alongside these air fryer potato fritters or these Pumpkin and Zucchini Fritters.
- A simple leafy green salad or my rocket & pear quinoa salad.
- Top each bowl with avocado chunks or freshly grated parmesan cheese. Yum!
Tips and variations
- Use oil. This recipe calls for 1-2 tablespoons of olive oil. I do not recommend omitting the oil as turkey is very low in fat so the oil adds flavour and prevents anything from sticking. I find 1 tablespoon is enough in my pot*.
- Instead of the seasonings listed you can use freshly mixed garlic cloves and 1/3 cup minced parsley
- Make it spicy. Add a sprinkle of red pepper flakes or cayenne pepper to taste.
- Turkey: You can also use 2-3 cups of chopped up leftover shredded turkey meat (smoked or baked) or chicken sausage.
- Not a fan of kale? Add baby spinach leaves instead or omit altogether.
How to store leftovers
- Refrigerator: Leftovers can be stored in a large container in the fridge for 4-5 days.
- Freezer: Lentil turkey soup is freezer friendly and can be stored for 2-3 months. Cool completely, divide into individual servings, and leave space for expansion. Thaw before reheating.
- Reheat: Warm leftovers on the stovetop over low heat or use the microwave in 30-60 second intervals, stirring in between, until warm.
Recipe FAQ
Yes, you can substitute the ground turkey for ground chicken if preferred.
No, the lentils will cook as the soup simmers. When the soup is ready the lentils will soften and become tender. I recommend thoroughly rinsing the lentils first before adding too the soup.
Yes! You can easily swap the turkey for 1 block of firm tofu. Break up the tofu with your fingers into crumbles, similar size to the turkey. Add at the same step as the turkey is listed.
More soup recipes
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If you try this turkey lentil soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Turkey Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup, dinner
- Method: Stovetop
- Cuisine: American
Description
This turkey lentil soup is packed with veggies, made in one pot with lentils, ground turkey, cauliflower and crushed tomatoes. A simple and hearty recipe ready in just 45 minutes.
Ingredients
- 1–2 tablespoons olive oil
- 1 brown onion, diced
- 400g-500g (1lb) lean ground turkey mince
- 3 Carrots, chopped
- 2 celery stalks, chopped
- 450g (1lb) cauliflower, chopped
- 1 cup green lentils, rinsed
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 x 400g (15oz) can crushed tomatoes
- 6 cups chicken stock
- 2 handfuls chopped kale or baby spinach
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion and sauté until golden.
- Add the ground turkey and cook for 3–4 minutes, breaking turkey up with a wooden spoon as it cooks.
- Add in paprika, coriander, Italian seasoning, garlic powder, salt, and pepper and cook for additional 1 minute.
- Next, add the cauliflower, carrots, celery, lentils. Pour in the crushed tomatoes and vegetable broth. 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 minutes, or until the lentils are tender and cooked. Stir occasionally.
- With 5 minutes left, add in the kale and stir, so it wilts. Carefully taste the soup and adjust seasonings to your liking.
Notes
- Leftovers can be stored in a large container in the fridge for 4-5 days.
- Turkey: 1 used 1x 400g package of 99% ground lean turkey mince*.
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