Heartwarming Turkey Lentil Soup
There’s nothing better than warm soup as the weather gets colder. Especially when it’s healthy! Like this Heartwarming Turkey Lentil Soup.
Equipment
Large pot or Dutch oven (6-quart / 5.7L minimum)
Wooden spoon
Sharp chef's knife
Cutting Board
Ladle
Can opener
Ingredients
1 tablespoon olive oil - 15ml
2 cloves garlic - minced
2 medium white onion - diced
2 medium red pepper (red capsicum) - seeded, large dice
1 can crushed tomatoes - 14 oz / 400g, or passata
8 cups chicken stock (chicken broth or chicken bouillon) - 1.9L, low sodium
1 head cauliflower - cut into florets
1 large carrot - about 150g, peeled and chopped
2 stalks celery - chopped
1 can lentils - 15 oz / 400g, drained and rinsed
¾ pound ground turkey (minced turkey) - 340g, minced turkey
2 medium zucchini - chopped
1 tablespoon dried basil - or 3 tablespoons fresh basil, roughly torn
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the garlic and diced onion and sauté for 3 minutes, stirring occasionally, until the onion is softened and translucent. Add the red pepper and crushed tomatoes and cook for another 3–5 minutes, stirring to combine.1 tablespoon olive oil, 2 cloves garlic, 2 medium white onion, 2 medium red pepper (red capsicum), 1 can crushed tomatoes
- Pour in the chicken stock. Add the cauliflower florets, chopped carrot, celery, and drained lentils. Season lightly with salt and pepper (you can adjust at the end).8 cups chicken stock (chicken broth or chicken bouillon), 1 head cauliflower, 1 large carrot, 2 stalks celery, 1 can lentils, 1 pinch salt, 1 pinch ground black pepper
- Bring to boil, then lower to simmer for 25 minutes, until vegetables are tender.
- Add the ground turkey, breaking it into small chunks with a wooden spoon. Stir in the zucchini and dried basil. Simmer for 10 minutes, stirring occasionally, until the turkey is cooked through (no pink remaining, internal temperature 165°F / 74°C) and the zucchini is tender. Season with salt and pepper to taste. Ladle into bowls and serve hot.3/4 pound ground turkey (minced turkey), 2 medium zucchini, 1 tablespoon dried basil, 1 pinch salt, 1 pinch ground black pepper
Notes
Storage: Refrigerate in an airtight container within 2 hours of cooking. Keeps well for up to 4 days. The soup thickens overnight — add a splash of stock or water when reheating.
Freezing: Cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat for best vegetable texture.
Make-Ahead: The soup actually improves overnight as the flavours meld. Make it on Sunday for easy weekday lunches.
Substitutions: Ground chicken swaps directly for turkey. Use dried lentils (green or brown) by adding them with the stock and extending the simmer to 35–40 minutes before adding the turkey.
Pro Tip: Resist stirring the turkey constantly after adding it — let it sit for 2–3 minutes so it forms small chunks rather than disintegrating into fine threads throughout the soup.
Nutrition
Serving: 1servingCalories: 792kcalCarbohydrates: 106gProtein: 66gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 61mgSodium: 827mgPotassium: 2939mgFiber: 40gSugar: 23gVitamin A: 5371IUVitamin C: 179mgCalcium: 180mgIron: 13mg
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