Turkey Lentil Soup

This hearty and comforting Turkey Lentil Soup is packed full of nutritious goodness and just perfect for meal prep. Cozy up with a bowl of this hot soup for a warming and satisfying lunch or light dinner.

Do you ever wish a delicious, homemade dinner could practically make itself? This turkey lentil soup comes pretty close!

It's super easy to prepare and tastes absolutely amazing. Plus, it's packed with protein and fiber to keep you feeling full and satisfied.

Most of the ingredients are probably already in your pantry and fridge – things like ground turkey, onions, carrots, and lentils.

It's the kind of recipe you can throw together without too much planning. You can even use leftover turkey to make it even simpler!

The best part? You only need one pot for this whole recipe, so cleanup won't be a hassle. The warm spices will also make your house smell wonderful.

And, since it freezes well, you can make a big batch and have easy, healthy meals ready to go on busy nights.

Why you’ll love this turkey lentil soup

• Nourishing and satisfying: The hearty mix of protein-rich turkey and fiber-packed lentils will keep you feeling full and energized. It's a perfect way to warm up and refuel on a chilly day.
• Packed with flavor: This turkey soup with lentils isn't just healthy; it's seriously delicious! The combination of garlic, herbs, tomatoes, and a hint of Parmesan creates a rich and satisfying flavor profile.
• Incredibly easy: This recipe is super easy – no fancy skills or lots of time needed. The lentils cook quickly without any pre-soaking!

What you’ll need

Olive oil — A good quality extra virgin olive oil adds flavor and helps cook the vegetables.

Onion, carrot and celery — I like to dice them into small pieces for even cooking.

Ground turkey — For a leaner soup, opt for ground turkey breast. If you prefer a richer flavor, ground dark meat turkey works well, too.

Aromatics — Minced garlic, fresh thyme, sage, rosemary, and red chili flakes create a wonderful flavor base.

For extra heat, increase the amount of red chili flakes. You can also substitute dried herbs, using about ⅓ the amount of the fresh herbs called for.

Tomato paste + crushed tomatoes — Tomato paste adds a rich, deep tomato flavor to the soup. Crushed tomatoes give it a chunky texture and a touch of brightness.

Green lentils — These hold their shape nicely during cooking and provide a wonderful earthy flavor. French lentils (sometimes called Puy lentils) are another great option.

Parmesan rind (optional) — If you have one handy, toss a Parmesan rind into the soup pot while it simmers. This adds a delightful salty, umami element. Don’t forget to fish it out before serving.

Small pasta — Elbow macaroni, ditalini, or orzo all work well. Add it during the last 10-12 minutes of cooking to let it soften in the flavorful broth.

How to make lentil and turkey soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 5-6 minutes until softened.

Stir in the garlic and cook for an additional minute until fragrant.

Add the ground turkey to the pot, breaking it up with a spoon, and cook until browned.

Stir in the fresh thyme, sage, rosemary, red chili flakes, and tomato paste. Cook for 1-2 minutes to release the flavors.

Pour in crushed tomatoes, green lentils, Parmesan rind (if using), and chicken stock. Bring everything to a boil.

Reduce the heat to low and let the soup simmer, partially covered, for 20-30 minutes or until the lentils are tender. Season with salt and pepper to your preference.

Around 10-12 minutes before the lentils are fully cooked, stir in the small pasta and cook according to package directions.

Remove the Parmesan rind (if used). Adjust the seasoning and serve hot, topped with Parmesan shavings or grated Parmesan if you like.

Helpful tips

• Give the onion, carrot, and celery a nice, slow sauté in the oil. That little bit of golden caramelization adds a deeper, richer flavor to the whole soup.
• For perfectly tender lentils, keep the soup at a gentle simmer, not a hard boil. This helps avoid mushy lentils and gives flavors time to develop.
• Taste your lentils as they near the end of their cooking time. You want them tender but not falling apart.

Substitutions and variations

• Leftover turkey: Swap the ground turkey for shredded or chopped leftover cooked turkey. Add it towards the end of cooking, just to heat it through.
• Mix up the spices: Play with different flavors! Try a little cumin and coriander for a different vibe, or a pinch of smoked paprika for a hint of smokiness.
• Make it vegetarian/vegan: Skip the turkey and use vegetable broth instead. You can also boost the flavor with extra veggies like mushrooms or bell peppers.

What to serve with lentil turkey soup

• Extra toppings: Finish the soup with your favorites! A dollop of yogurt or sour cream, a sprinkle of grated Parmesan, chopped fresh herbs, or a drizzle of good olive oil are all great ideas.
• Crusty bread for dipping: There's nothing better than a warm, crusty slice of bread for soaking up flavorful soup broth. Try a rustic sourdough, a chewy baguette, or your favorite crusty loaf.
• Simple green salad: A bright, simple salad offers a fresh contrast to the hearty soup. Arugula with a lemon vinaigrette or a mix of greens with your favorite dressing would be lovely.

Leftovers and storage

• Storing: Let the soup cool completely, then transfer to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.
• Freezing: This soup freezes beautifully! Cool completely, then divide into freezer-safe containers or bags. Leave a little headroom for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this turkey lentil soup recipe, you might also like some of my other easy lentil soups:

• Chicken Lentil Soup
• French Lentil Soup
• Curried Lentil Soup
• Lebanese Lentil Soup with Lemon and Kale
• Brown Rice and Lentil Soup

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