There’s nothing better than warm soup as the weather gets colder. Especially when it’s healthy! Like this Heartwarming Turkey Lentil Soup.
This Turkey Lentil Soup recipe has a bit more vegetables because I like a really chunky soup. I chose this ground turkey recipe because I grew up with it, and it reminds me of a comfort meal as well as a healthy one. It never fails to warm me up on a cold day or make me feel 10x better when I’m sick.
This Turkey Lentil Soup touches on every sense beginning at hearing from the chopping of fresh vegetables, sight from how beautiful it looks with all of the colorful vegetables, the taste as it is filled with a variety of flavors from the broth, vegetables, lentils, and turkey, smell as it smells fresh from the vegetables and herbs, and finally touch as it makes you feel warm when it travels through your body.
Heartwarming Turkey Lentil SoupPrint Recipe
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 medium white onions, diced
- 2 red bell pepper, seeded, large dice
- Whole canned tomatoes
- 8 cups low sodium chicken stock
- 1 head cauliflower, cut into florets
- 1 large carrot (or 1/2 cup mini), chopped
- 2 stalks celery
- 1 can lentils, strained and rinsed
- 12-ounce ground turkey
- 2 zucchini, chopped
- 1 tablespoon basil
- Salt and pepper to taste
1. In a large pot, add olive oil on medium heat. Add garlic and onion and sautée for 3 minutes. Next, add your peppers and tomatoes and cook for another 3-5 minutes.
2. Pour in the stock. Add the cauliflower, carrots, celery, and lentils—season to taste.
4. Bring to boil, then lower to simmer for 25 minutes, until vegetables are tender.
5. Add turkey, basil, and zucchini to the pan and cook for 10 minutes. Add to soup and serve.