Description
An easy lentil and turkey soup recipe cooked in a dutch oven (Affiliate Link) for easy weeknight meals and great for leftovers.
Ingredients
- 2 TBSP of Olive Oil (Affiliate Link)
- 3 celery stalks chopped
- 2 carrots sliced and quartered
- 1 large onion chopped
- 1.5 ground turkey
- 1 pound of brown lentils (Affiliate Link), red lentils (Affiliate Link), or green lentils (Affiliate Link) (dried)
- 1 - 14.5 oz of diced tomatoes
- 8 cups of chicken broth or turkey broth
- 1 TBSP dried marjoram or parsley
- 2 tsp paprika - sweet or smoked
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- First, clean and cut the celery and carrots. Then, chop the onions. Set these ingredients aside.
- Clean the lentils (Affiliate Link) and set them aside. Gather and measure out the rest of the ingredients.
- Heat the dutch oven (Affiliate Link) or large saucepan to medium-high heat and add the olive oil (Affiliate Link). Add the carrots, celery, and onion. Mix well. Then, add the ground turkey. Using a wooden spoon, break up the ground turkey in the dutch oven (Affiliate Link) to easily separate it and cook up faster. It will take about 10-15 minutes to brown the turkey and cook up the carrots, onions, and celery.
- Add the diced tomatoes, marjoram, salt, black pepper, paprika, and lentils (Affiliate Link). Add the chicken broth and stir well. Bring to a boil (it takes about 10 minutes to bring to a boil). Reduce heat to medium and cover and cook for 45 minutes or until lentils (Affiliate Link) are soft.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: soup
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 370.65 kcal
- Sugar: 7.43 g
- Sodium: 705.2 mg
- Fat: 8.74 g
- Saturated Fat: 1.8 g
- Trans Fat: 0.02 g
- Carbohydrates: 49.56 g
- Fiber: 7.91 g
- Protein: 25.01 g
- Cholesterol: 21.95 mg