Soup fiends, I have a cozy little one-pot ground turkey and lentil soup recipe that's as low-maintenance and nourishing as it is delicious. It's perfect for cool weather, sick days, and busy weeknights.
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This ground turkey and lentil soup is not just about comfort and flavor, she's packed to the brim with health benefits. Starting with lentils, these tiny legumes are a rich source of protein and fiber, and they're great for your heart and keeping high blood pressure in check. Plus, they're full of essential minerals like iron and magnesium.
Then there's the ground turkey, which'll not only load you up with lean protein; but it's chock full of selenium, zinc, and phosphorous which can help regulate your hormones and thyroid. Carrots and bell peppers offer an extra health kick, loaded with vitamins A and C, which are key for a healthy immune system.
Let's not forget about the turmeric and cumin. Turmeric is well-known for its anti-inflammatory properties, while cumin helps aid digestion. This soup will warm you right up and take care of you from the inside out.
Turkey and Lentil Soup Ingredients
- olive oil
- bell peppers
- ground turkey
- chicken broth
- canned crushed tomatoes
- coconut milk
- brown sugar (or maple syrup)
One-Pot Lentil Soup Instructions
- First off, let's talk about the base of this soup: a classic mirepoix - just carrots, onions, and celery, sautéed in some olive oil until the onions start to look translucent.
- Then come the bell peppers - adding that extra crunch and a bit of sweetness. I toss in a good pinch of cumin and turmeric for a warm, earthy undertone, and a sprinkle of salt and pepper.
- Creating a little space in the center of the pot, I add the ground turkey. Crank up the heat to medium and let it brown for about 3 minutes each side. Don't worry if it's not cooked through, it'll finish cooking as the soup simmers.
- Next, we're pouring in some rich chicken broth, crushed tomatoes, a dash of brown sugar (or maple syrup, if you prefer) and our star ingredient: lentils. Now, we just let the pot do its magic.
- I let it get up to a nice boil before reducing the heat and letting it simmer until the lentils are tender and the flavors meld together. This usually takes about 40-45 minutes. Don't forget to season it again to taste!
- To finish this bowl of comfort, I throw in some freshly chopped parsley for that herby freshness and a swirl of full-fat, unsweetened coconut milk. It adds a subtle creaminess that takes this soup to a whole new level.
Fancy a bit of heat? Swirl in some hot sauce or chili flakes. Your soup, your rules!
- Ground Turkey - Not a fan of turkey? Ground chicken or beef would work just as well.
- Lentils - You can use any type of lentil you like, or even substitute with chickpeas or cannellini beans.
- Coconut Milk - Not a coconut fan? Swap it out with heavy cream or even Greek yogurt for a tangy twist.
- Spicy - Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
- Veggie-loaded - Add more of your favorite veggies like zucchini, sweet potatoes or kale.
- Vegan - Substitute the ground turkey with a plant-based alternative and use vegetable broth instead of chicken broth.
Store - This soup stores beautifully. Simply let it cool, then store in an airtight container in the fridge for up to 4-5 days. To reheat, transfer the soup to a pot and warm over medium heat until hot, stirring occasionally.
Freeze - If you want to have a ready-to-eat meal for those lazy or busy days, just allow the soup to cool, transfer to freezer-safe containers (leaving some space at the top for expansion) and freeze. Thaw overnight in the fridge before reheating on the stove.
And there you have it, friends - a wholesome, nutritious, and super comforting bowl of ground turkey and lentil soup, made in one pot and perfect for any day of the week.
Looking for more delicious recipes? We've got you:
One-Pot Ground Turkey and Lentil SoupPrint Recipe
- 2 carrots diced
- 1 medium onion diced
- 2 celery stalks chopped
- 2 tablespoon olive oil
- 2 bell peppers diced
- 2 teaspoon cumin
- 2 teaspoon turmeric
- salt and pepper to taste
- 1 lb ground turkey
- 4 cup chicken broth
- 14 oz canned crushed tomatoes
- 1 cup lentils
- 1 tablespoon maple syrup or brown sugar
- fresh parsley chopped, to taste
- full-fat, unsweetened coconut milk to taste
- In a large pot, sauté the carrots, onion, and celery in olive oil until the onions start to become translucent.
- Add the chopped bell peppers, cumin, turmeric, salt, and pepper. Continue sautéing for a couple of minutes, until the spices are fragrant and the peppers begin to soften.
- Push the veggies to the sides of the pot, turn up the heat to medium and add the ground turkey to brown. Brown on both sides for about 3 minutes before breaking it up into bite-size pieces with a spatula.
- Add the broth, crushed tomatoes, brown sugar (or maple syrup), and lentils.
- Turn the heat up to medium-high, allow the soup to come to a boil, then reduce the heat to low and let it simmer for 35-45 minutes, until the lentils are soft and cooked through.
- Adjust seasoning with additional salt and pepper if needed.
- Finish with fresh parsley and a swirl of coconut milk.
- This soup can be stored in the fridge for up to 4-5 days or in the freezer for up to 3 months.
- Make sure to let the soup cool completely before storing.
- Adjust the amount of liquid (broth or water) based on how thick you want your soup.
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.