Turkey and Lentil Soup

A comforting and protein-packed soup featuring ground turkey, wholesome brown lentils, and a medley of vegetables, seasoned with classic savory herbs.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.37/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• High-Protein
• Low-Saturated-Fat

Tags

• one-pot
• slow cooker
• healthy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion (medium, chopped)
• 2 carrots (chopped)
• 2 celeries (chopped)
• 3 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon black pepper (freshly ground)
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 cup brown lentils (rinsed)
• 6 cup vegetable broth
• 1 bay leaf
• 1 teaspoon kosher salt
• 4 whole wheat rolls

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic, dried thyme, dried rosemary, and black pepper, and cook for 1 minute more until fragrant.
3. Stir in the diced tomatoes (undrained), rinsed lentils, vegetable broth, and bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
4. Remove the bay leaf. Season the soup with kosher salt to taste. Serve hot with whole wheat rolls.

Notes

This soup tastes even better the next day as the flavors meld. It can be made in a slow cooker: brown turkey, then combine all ingredients in slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition (per serving)

• Calories: 570
• Protein: 38.9 g
• Carbohydrates: 65.2 g
• Fat: 17.5 g
• Fiber: 11.9 g
• Sodium: 2308 mg
• Saturated Fat: 3.7 g
• Sugar: 10.8 g
• Cholesterol: 90 mg