Description
This nutrient-dense Turkey Lentil Soup is designed for busy individuals seeking a high-protein, fiber-rich lunch or dinner. Utilizing lean ground turkey and hearty lentils, this one-pot meal is easy to prepare, budget-friendly, and perfect for weekly meal prep. It provides sustained energy through a balanced profile of poultry protein and vegetables, ensuring you stay satisfied without heavy, processed ingredients.
Ingredients
1 tablespoon olive oil
1 pound lean ground turkey
1 small yellow onion, diced
2 stalks carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
0.5 teaspoon dried thyme
1 teaspoon ground cumin
Salt and pepper to taste
1 cup dried brown or green lentils, rinsed
1 can (14.5-ounce) diced tomatoes
6 cups low-sodium chicken broth
2 cups fresh baby spinach
2 tablespoons fresh parsley, chopped
Juice of 0.5 lemon
Instructions
Heat olive oil in a large Dutch oven over medium heat.
Add the lean ground turkey and cook for 5 to 7 minutes, breaking it into crumbles until browned.
Stir in the onion, carrots, and celery; cook for 5 minutes until softened.
Add the garlic, Italian seasoning, smoked paprika, thyme, cumin, salt, and pepper; sauté for 1 minute until fragrant.
Stir in the rinsed lentils, diced tomatoes, and chicken broth.
Bring the mixture to a boil, then reduce heat and simmer partially covered for 25 to 30 minutes, or until lentils are tender.
Remove from heat, stir in the fresh spinach and fresh parsley until wilted.
Stir in the lemon juice just before serving.
Notes
Store in airtight containers in the refrigerator for up to 4 days. This soup also freezes exceptionally well for up to 3 months. If the soup becomes too thick after storing, add a splash of broth or water when reheating.
- Prep Time: 25
- Cook Time: 35
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Mediterranean-inspired