Turkey Lentil Soup

This hearty and delicious turkey lentil soup is a simple one pot meal that only takes 45 minutes to make! It contains simple and fresh ingredients, including lentils, ground turkey, vegetables, diced tomatoes, and spices. The perfect family-friendly meal that’s pack with protein!

Soups and stews are my favorite, especially when the weather gets cooler. They can be made in one pot, and work great for meal prep since leftovers are amazing. While I love bringing my Instant Pot Chicken Stew and Super Easy Chili into rotation, this turkey and lentil soup is my new favorite! Thanks to the combination of turkey and lentils, it’s a super hearty soup that’s packed with protein.

And best of all, it’s super easy to make. The lentils cook right in the pot while the soup is simmering, which reduces cook time and dishes to clean!

You can also use leftover turkey from Thanksgiving or the holidays in this soup! I always make a double batch with our leftover turkey since we usually have quite a bit of it. Instructions and tips for how to do this are included below!

Ingredient Notes

• Ground turkey: I recommend using 93% lean ground turkey for the best flavor, but any ground turkey will work.
• Carrots: Use large, whole carrots. I typically cut the carrot in half lengthwise, then cut each one in half lengthwise again before slicing.
• Garlic: 1 head of garlic provides you with about 10 cloves garlic. Use medium to large garlic cloves and use a garlic press to speed up the mincing process.
• Curry powder: Curry powder is a mix of various dried, ground spices that have a sweet and savory flavor. It’s available at most grocery stores as a blend in the spice section.
• Sea salt: Use an unrefined sea salt for the best flavor and extra minerals.
• Diced tomatoes: You’ll need one 14.5-oz can for this recipe. Add the entire can, undrained. Look for organic diced tomatoes with little to no salt added in a BPA-free can.
• Broth: The broth you use will greatly impact the flavor of the soup. I like to use a chicken or turkey broth. You can also use store bought or homemade bone broth for added flavor, protein, and collagen!
• Lentils: Any color of lentils will work, including red, brown, or green. Make sure to rinse the lentils before adding them to the soup.
• Kale: I recommend using curly leaf kale, but any type will work.

See recipe card for full information on ingredients and quantities.

Substitutions

Ground turkey: Yes, you can use leftover Thanksgiving turkey in this recipe! Just swap the ground turkey for 1.5 – 2 cups shredded turkey. Add the turkey with the broth, diced tomatoes, and lentils.

Garlic: If you don’t have any garlic cloves, use 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder. Add it in with the other spices.

Kale: Swap the kale for 1 cup baby spinach.

How to Make Turkey Lentil Soup

1. Brown: Place a large pot or Dutch oven over medium heat and add two tablespoons of olive oil. Once warm, add the ground turkey, stirring to break up and crumble the meat as it cooks. Cook until browned but not fully cooked through, about 5 minutes. Add the onion and garlic and stir until the onions are soft, about 2-3 minutes. 
2. Sauté: Add the carrots, celery, cumin, curry powder, salt, paprika, and black pepper. Stir and cook until the vegetables begin to soften, about 5-7 minutes.
3. Combine: Pour in the diced tomatoes, broth, and rinsed lentils. Bring to a boil, then reduce to a simmer over medium-low heat.
4. Simmer: Cover and simmer for 20 minutes, or until the lentils are cooked through and the carrots are tender. Stir every 5-10 minutes to make sure nothing is sticking to the bottom.
5. Serve: Add the chopped kale and stir until it wilts. Carefully taste the soup and add additional seasoning if desired. Serve warm.

Recipe FAQs

Cooking Tips

• Prep your ingredients in advance. You can dice the vegetables up to 24 hours in advance and measure out the spices to save time and make cooking a breeze! Just store them in separate airtight containers in the fridge.
• Rinse the lentils. This helps to remove debris, dust, dirt, and excess starch. I rinse mine for about a minute.
• Use a flavorful broth. The flavor of your soup will greatly depend on the broth you choose. I prefer to use chicken or turkey broth.
• Use leftover turkey. You can absolutely use leftover Thanksgiving turkey for this recipe! Just swap the ground turkey for 1.5 – 2 cups shredded turkey. To make, cook the onions and garlic, then sauté the remaining vegetables and spices. Add the shredded turkey with the tomatoes, broth, and lentils in step 3. To shred the turkey, just throw your leftovers in a stand mixer with the beater attachment and mix for a few seconds.
• Adjust the seasoning. You can add more salt or pepper at the end to taste.

Ways to Serve

The best thing about turkey and lentil soup is that it’s a meal on it’s own! Of course, soups and stews also taste fantastic with anything that can help soak up the liquid, including crackers or bread. I also sometimes add a little brown jasmine rice.

This soup also pairs perfectly with salads. Try my Classic House Salad Recipe or my Rainbow Roasted Vegetables if you’d rather have cooked veggies.

Storage

STORE: Even though it contains ground turkey and lentils, this soup stores really well in the refrigerator and leftovers are amazing! Place any leftovers in an airtight container in the refrigerator for up to 4 days.

FREEZE: This recipe can easily be doubled, so it’s great for meal prep. To freeze, just place the soup in a large airtight storage container and store in the freezer for up to 3 months. I like using mason jars or larger Le Parfait super jars. Let the soup cool completely before storing and leave room for the liquid to expand in the jar. 

More Protein Recipes

• Instant Pot Chicken Stew

• Easy Stovetop Chili
• Salmon Stir Fry
• Healthy Zuppa Toscana
• Egg Roll in A Bowl with Ground Turkey

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa