Turkey Lentil Soup

A bowl of soup with ground turkey, lentils, herbs, and red onion set atop a floral napkin.

5 from 3 votes

This easy and hearty Indian-inspired turkey lentil soup soup makes for a delicious weeknight meal, brimming with warm spices, tender meat, and fresh herbs.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 284kcal

Author: Karishma Pradhan

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

* If using leftover shredded Turkey meat, skip step 3 and add the meat with the spinach just to re-warm it.

Green lentils: Look for 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.

Chinese five spice: Garam masala or Baharat can be used if you can't find five spice.

Tips:

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!

Storage 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.

Nutrition