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Soup in a bowl with sourdough and a silver spoon one the side.

Turkey Lentil Soup


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  • Author: Caitlin Rule
  • Total Time: 45 minutes
  • Yield: Serves 6

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

  1. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté until golden.
  2. Add the ground turkey and cook for 3–4 minutes, breaking turkey up with a wooden spoon as it cooks.
  3. Add in paprika, coriander, Italian seasoning, garlic powder, salt, and pepper and cook for additional 1 minute.
  4. 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.
  5. 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.
  6. 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