Ingredients
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- 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
- 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.
- Add the ground turkey, paprika, and cumin, and use a spatula to break it up as it cooks with the vegetables.
- After letting the turkey cook for a few minutes, add the chopped tomatoes, lentils, and broth. Stir to combine.
- 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.
- Remove the lid, turn off the heat, and stir in the chopped parsley, salt and pepper (to taste). Serve hot.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze any leftovers for up to 2 months.
- This recipe is very forgiving. If you are missing any of the vegetable ingredients, just leave them out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- 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