This nourishing turkey lentil soup recipe is an easy weeknight meal, perfect for meal prepping and enjoying throughout the week! It's a lovely, hearty soup with flavorful spices, ground turkey (or leftover shredded turkey), tender lentils, spinach, and plenty of fresh herbs.
Is there anything better than snuggling up with a warm bowl of soup on a cold day? I think not. I've been trying many different soup recipes this winter, and this dish is a new addition to my rotation!
This soup is a nod to my childhood, specifically my mom's turkey keema — a delightful combination of spiced ground meat simmered in an onion-tomato gravy and garnished with ample fresh lime juice.
Why You'll Love This Recipe
In crafting this dish, I aimed to replicate that distinctive flavor profile, infusing the broth with warm spices, lime juice, and lots of vibrant herbs.
- It's nourishing. Lentils are super satisfying! Serve with some crusty bread or whole-wheat pita, and you'll feel so very comforted!
- It's easy. The recipe uses lots of pantry ingredients and comes together rather quickly.
- It keeps for several days. This lentil turkey soup tastes even better the next day, so you can meal prep ahead of time and bring it into work throughout the week.
Note: This recipe has more of a stew-like consistency, but you can always add more liquid if you'd like!
For more lentil recipes, try my masoor dal tadka, lentil pot pie, lentil, ginger, and carrot soup, or roasted squash with labneh and lentils.
Ingredient Notes
Ingredient Spotlight
Chinese Five Spice: Chinese five spice is a traditional spice blend used in Chinese cuisine and often contains a mix of star anise, cloves, cinnamon, Sichuan, and fennel (though the exact spices can vary!).
Here, it adds a warm, earthy flavor to the soup. You should be able to find it in most grocery stores, but if not, baharat and garam masala are suitable substitutes.
- Green lentils: Look for a variety of French green lentils, such as Puy lentils, which remain tender and firm even after cooking. Avoid using red lentils or brown lentils as they will absorb more water in the cooking process and disintegrate into a mushier texture.
- Ground turkey: Use your favorite lean ground turkey or leftover turkey (see notes below)!
- Chicken broth: For the best flavor, I recommend Better than Bouillon's roasted chicken base, but any kind of store-bought broth or vegetable broth will work!
- Spinach: I call for baby spinach, but you can also use a heartier green like kale or Swiss chard.
- Lime: Lime or lemon will work here.
For a full list of ingredients and quantities, please refer to the recipe card.
Variations
- Leftover turkey: This recipe is a great way to use up some of your leftover Thanksgiving turkey during the holiday season! Add 1 - 1 ½ cups of shredded turkey to the soup with the spinach until warmed through.
- Meatless: Use a vegetarian-meat substitute in place of the ground turkey.
- Grains: Replace the lentils with pearl barley or farro (you'll still want to soak them in hot water).
How to Make This Soup
Follow these easy step-by-step instructions, and you'll be on your way to dinner in no time!
Step 1 - Soak the lentils: Rinse, drain, and soak the lentils in hot water. Set aside.
Step 2 - Cook the aromatics: Set a dutch oven or large pot over medium heat. Saute the ginger and garlic in olive oil for a minute or two until aromatic. Add the onion and saute for 5 - 7 minutes until lightly golden brown and softened.
Step 3 - Brown the meat: Add the turkey and use a wooden spoon to break it into bite-sized pieces. Brown on one side for a few minutes, then stir and cook until the meat is no longer pink.
Season with a generous pinch of salt and black pepper, add the tomato paste and saute for a minute or two until nice and caramelized.
Step 4 - Add broth: Stir in the spices, then add the broth and drained lentils.
Step 5 - Simmer: Bring to a boil over medium-high heat, then reduce the heat and simmer until the lentils are tender, about 15 - 20 minutes.
TIP: Lentils can cook unevenly, so I recommend tasting a few at a time to determine if they're fully tender!
Step 6 - Finish: Over medium-low heat, stir in and wilt the spinach. Remove from the heat, then add the juice of ½ of a lime, and season to taste.
Step 7 - Serve: Divide soup among serving bowls and top with herbs and diced red onion. Serve hot and enjoy!
Expert Tip
For the best flavor, ensure the soup is well-seasoned. Lentils can take a good amount of salt, so don't be shy!
Storage and Make-Ahead Instructions
Leftover soup can be stored in an airtight container in the fridge and reheated in the microwave or on the stove. This dish is even better the next day, so you can easily make it 1 - 2 days ahead of time before re-warming and serving.
Recipe FAQs
It's important to rinse lentils to remove any dirt, debris, or small pebbles from the bunch. For more details on lentil storage, check out my article on FoodRepublic.
Yes, lentils can definitely overcook, so make sure to check on them after 15 minutes or so. Green lentils are done when they taste tender and slightly firm to the bite.
Absolutely! Feel free to use ground beef, pork, or chicken.
Does the soup have enough salt? That's often the biggest culprit in soups lacking flavor. To test this, pour a small amount of soup into a bowl, and add a pinch of salt - if it tastes better, it's the salt that's missing. If not, you might want to add a bit more spice (especially if it feels like it's unbalanced) or lime juice for acidity.
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Happy eating! Love, KarishmaTurkey Lentil Soup
Ingredients
- ½ cup dried French green lentils, such as Puy lentils
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 (1-inch) piece ginger, peeled and minced
- 1 small onion, finely diced
- ½ pound lean ground turkey, or 1 ½ - 2 cups shredded turkey meat*
- Salt and black pepper
- 2 tablespoons tomato paste
- 1 teaspoon red chili powder, such as Kashmiri chili powder
- 1 teaspoon Chinese five spice
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric, optional
- 4 cups chicken broth
- 2 cups loosely packed baby spinach leaves, or other hearty greens
For serving:
- 1 lime
- ½ cup cilantro, finely chopped
- ½ cup fresh mint, finely chopped
- ¼ cup finely diced red onion
Instructions
- Prep the lentils: Rinse and drain ½ cup dried French green lentils, then place into a medium bowl. Cover with hot water and allow to soak while you prepare the rest of the dish.
- Cook the aromatics: Set a large pot over medium heat and add 2 tablespoons extra-virgin olive oil. Saute 3 cloves garlic, thinly sliced, and 1 (1-inch) piece ginger, peeled and minced, until aromatic, about 1 minute. Add 1 small onion, finely chopped, and saute for 5 - 7 minutes until golden brown and softened.
- Brown the turkey: Add ½ pound lean ground turkey, breaking it up into bite-sized pieces with a wooden spoon. Allow to sear on one side, about 3 - 5 minutes, until nicely browned. Stir and continue cooking until meat is no longer pink. Season with a generous pinch of salt and pepper.
- Simmer: Add 2 tablespoons tomato paste and saute for 1 - 2 minutes until the color turns from bright red to brick red and begins to caramelize on the sides of the pan. Stir in the spices, toss to coat, and pour in 4 cups chicken broth. Meanwhile, drain the lentils and add to the pot. Bring to a boil, then lower the heat and simmer for 15 - 20 minutes until the lentils are tender.
- Finish and serve: Over low heat, add 2 cups loosely packed baby spinach leaves, and stir to wilt the greens. Squeeze in the juice of ½ lime, and season to taste with additional salt, pepper, or lime juice as desired. Divide soup amongst serving bowls and top with herbs and red onion. Serve hot.
Notes
- Season often! Salt can really help bring out the flavors in this soup. Lentils can take a good amount of salt, so don't be shy.
- Lentils can cook unevenly, so I recommend tasting a few at a time to determine if they're fully tender.
- This recipe has more of a stew-like consistency, but you can always add more liquid if you'd like!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
