This comforting Ground Turkey Lentil Soup recipe is easy to make, plus it’s low-fat and nutritious using lean ground turkey. Add this delicious soup recipe to your weekly meal plan. This is a 30 minute recipe that everyone loves!

a bowl of turkey lentil soup.

This one-pot meal is done in 30 minutes which is quick but especially for soup.

The veggies are sautéed then cooked with ground turkey and simmered with lentils and broth. Comforting and nutritious, turkey and lentil soup tastes even better the next day which makes it perfect for meal prepping!

Brown lentils are perfect for soup because they don’t turn mushy or need to be soaked. I’ve made this one with ground turkey but you can just as easily use leftover shredded cooked turkey as well.

Key Ingredients

ingredients for turkey and lentil soup.
  • Ground turkey – Ground turkey is affordable and leaner than ground beef which makes it a healthy, budget-friendly option. I like to use 93% lean ground turkey (not the 98% lean which gets dried out).
  • Brown lentils – Purchase brown or green lentils for this recipe. Red lentils tend to dissolve when cooked. No need to soak them but a quick rinse will get rid of debris.
  • Vegetable broth – I almost always use broth for soups and stews because it adds so much flavor in one ingredient. They can be high in sodium though so it’s best to purchase reduced sodium vegetable broth. Chicken broth or beef broth work great too but have a different flavor profile.
  • Vegetables – I’ve used carrots, celery, and onion here but onions and mushrooms would also be great. Just be sure to cut the potatoes small so they fully cook.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

veggies in a pan for turkey lentil soup recipe.

Step One: Prep your produce and sauté your vegetables in a pot.

adding tomatoes and lentils.

Step Two: Add the turkey, lentils, and tomatoes.

simmering turkey lentil soup in pot.

Step Three: Bring to a boil, then reduce the heat and simmer until the lentils are soft.

stirring fresh parsley into turkey lentil soup.

Step Four: Turn off the heat and stir in the fresh chopped parsley.

Enjoy hot!

I hope your family loves this healthy meal as much as mine does. It’s a protein-packed soup (see all of my high-protein GLP-1 recipes) that also has veggies and fiber. It’s perfect for meal prep as the leftover soup reheats really well.

This recipe would also be great if you’re on a no sugar meal plan.

cooked lentil turkey soup in pot.

Recipe Benefits

  • Ground turkey and lentils are both high in protein and are foods part of an ancestral diet food list. One serving of this soup has a whopping 26 grams of protein.
  • It’s done in 30 minutes! That’s less time than it takes to pick up take-out and bring it home.
  • This recipe is forgiving and customizable. If you’re missing a veggie then leave it out. Alternatively, if you have other veggies throw them in! You could also change the spices, add curry powder if you like, or use leftover turkey from Thanksgiving leftovers instead of ground turkey.

Recipe FAQs

Can I use red lentils for lentil soup?

Green or brown lentils are best for this recipe as red or yellow lentils tend to be too mushy when cooked.
 

Can you freeze lentil turkey soup?

Yes! It’s easy to freeze. Pour the leftovers into a freezer safe container and label with the date. For best results use within two months of freezing. Place the frozen soup in the fridge to thaw or place it into a pot on low until thawed then simmer for a couple minutes before enjoying.

Is turkey lentil soup gluten-free?

Yes, this recipe as written is gluten-free and dairy-free. See my list of gluten-free carbs.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a pot of turkey lentil soup

Ground Turkey Lentil Soup Recipe

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5 from 2 reviews

Print Recipe

This comforting Ground Turkey Lentil Soup is easy to make, plus it’s low-fat and nutritious. Add this delicious soup recipe to your weekly meal plan. This is a 30 minute soup recipe.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 pound 90% lean ground turkey
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 14.5–ounce can chopped tomatoes, with the juice
  • 1 cup green or brown lentils, rinsed well in a fine-mesh colander
  • 4 cups reduced-sodium vegetable broth or chicken broth
  • 1/4 cup flat-leaf parsley, finely chopped
  • Salt and pepper, to taste

Instructions

  1. In a large pot or Dutch oven, heat the oil over medium heat on the stovetop. Add the onion, carrots, celery, and garlic, and sauté for a few minutes, stirring occasionally.
  2. Add the ground turkey, paprika, and cumin, and use a spatula to break it up as it cooks with the vegetables.
  3. After letting the turkey cook for a few minutes, add the chopped tomatoes, lentils, and broth. Stir to combine.
  4. Then, cover the pot, reduce the heat to low, and let it simmer for 15 minutes, or until the lentils have softened and the soup has thickened.
  5. Remove the lid, turn off the heat, and stir in the chopped parsley, salt and pepper (to taste). Serve hot.

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze any leftovers for up to 2 months.
  2. This recipe is very forgiving. If you are missing any of the vegetable ingredients, just leave them out.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 300
  • Sugar: 6 g
  • Sodium: 604.7 mg
  • Fat: 8.8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 31.1 g
  • Fiber: 5.7 g
  • Protein: 26.2 g
  • Cholesterol: 52.2 mg

Recipe Variations & Substitutes

  • Use Sliced Turkey Instead of Ground – If you want to use up your leftover turkey meat from the holiday season that works too. Add the leftover turkey at the end and simmer until hot – about three extra minutes.
  • Boost the Veggies – Add baby spinach, chopped sweet potatoes, kale, zucchini, or bell peppers for extra nutrients and fiber to your heart soup. You could also toss in frozen onion and peppers or dehydrated carrot chips.
  • Make it Spicy – Use red pepper flakes, chili powder, or fire-roasted tomatoes for heat.
  • Try Different Cooking Methods – Make it in a slow cooker (6-8 hours on low) or Instant Pot (12 minutes high pressure).

More Healthy Soup Recipes You Might Like

Or, see all of my dairy-free soup recipes.

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.