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
Scale
- 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*.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, dinner
- Method: Stovetop
- Cuisine: American