clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a pot of turkey lentil soup

Lentil Turkey Soup

This comforting Lentil Turkey 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


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 14.5ounce 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


  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.


  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.

Keywords: turkey lentil chili, lentil soup with ground turkey, turkey and lentils