This hearty Turkey Lentil Soup is simple and full of veggies. The crushed tomatoes, shallot, and garlic give the broth the most delicious flavor. Plus it only takes about 45 minutes to cook!
Soup recipes are on repeat this time of year. If you are looking for one with chicken, try my Dutch Oven Chicken Noodle Soup Recipe or easy Crockpot Cream Cheese Chicken Chili Recipe.
Table of Contents
Why You’ll Love This Recipe
- Hearty – The combination of lentils and ground turkey pack add lots of protein.
- Flavorful – The garlic, shallot, spices, parmesan rind, and tomatoes give this soup a ton of flavor.
- Perfect for cold weather – This recipe is simple and cozy.
- Reheats well – Make a big pot at the beginning of the week and heat leftovers up in the microwave for an easy lunch or dinner.
- Healthy – The lentils and veggies are full of fiber.
- Easy – You do not need a ton of time or advanced techniques to make this recipe. The lentils do not need to be soaked overnight either.
- Versatile – Use ground turkey or leftover shredded turkey.
Ingredients & Substitutions
- Turkey: You can also use 2-3 cups of chopped up leftover turkey meat (smoked or baked) or ground turkey/chicken sausage.
- Green Lentils: Substitute with any variety of lentil that takes 15-20 minutes to cook, like red lentils. Check the package instructions.
- Orecchiette: Substitute any small pasta shape, like mini shells or elbow macaroni.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Turkey Lentil Soup
Quick Overview
- Brown garlic and shallot.
- Cook turkey and spices.
- Sauté veggies.
- Add liquids and lentils.
- Boil pasta and greens.
Step by Step Instructions
The garlic should be golden brown.
Step 1: In a large pot, heat the olive oil over medium high heat. Add the garlic and satué until golden.
Step 2: Add the shallot and sauté for 1-2 minutes.
Step 3: Add the ground turkey, italian seasoning, salt, paprika, and pepper. Sauté until the turkey is browned and mostly cooked through.
Step 4: Add the carrot and celery. Sauté for 4-5 minutes or until they begin to soften.
The lentils should be tender.
Step 5: Pour in the stock, tomatoes, lentils, and parmesan rind. Once the soup begins to boil, cover the pot and turn the heat to low. Cook covered for 15-20 minutes.
Step 6: Once the lentils are cooked, stir in the orecchiette and kale.
Step 7: Bring to a boil and cook for 8-10 minutes or until the pasta is al dente.
Step 8: Remove parmesan rind and garnish with freshly grated parmesan cheese.
Recipe Serving Suggestions
I love to eat this soup with some cheese crackers or homemade bread. Here are some side ideas to serve it with:
- Moist Cornbread (No Buttermilk)
- 4 Ingredient Rustic Bread
- Homemade Texas Toast Garlic Bread
- Goat Cheese Salad with Arugula
Expert Tips & Variations
- Use oil. This recipe calls for 3 Tablespoons of olive oil. I do not recommend leaving out any of the oil. Turkey is very low in fat so the oil adds flavor and prevents anything from sticking.
- Use garlic and shallot. These aromatics add tons of flavor to the broth.
- Check the back of the package. Be sure to check the package instructions for the lentils and the pasta. This will give you a more accurate cook time.
- Make it spicy. Add a sprinkle of red pepper flakes or cayenne pepper to taste.
Recipe FAQs
Lentils are an excellent plant based source of fiber and protein.
There is no need to soak or rinse them before adding.
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Turkey Lentil Soup
Ingredients
- 3 Tablespoon olive oil
- 8 cloves garlic
- 2-3 shallots
- 1 pound lean ground turkey*
- 2 Tablespoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 yellow onion diced
- 1 1/2 cups chopped carrot
- 1 1/2 cups chopped celery
- 6 cups chicken stock
- 28 ounces crushed tomatoes
- 1 cup green lentils*
- 1 parmesan rind optional
- 1 cup orecchiette pasta*
- 3-4 ounces baby kale or spinach
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the garlic and satué until golden.
- Add the shallot and sauté for 1-2 minutes.
- Add the ground turkey, italian seasoning, salt, paprika, and pepper. Sauté until the turkey is browned and mostly cooked through.
- Add the carrot and celery. Sauté for 4-5 minutes or until they begin to soften.
- Pour in the stock, tomatoes, lentils, and parmesan rind. Once the soup begins to boil, cover the pot and turn the heat to low. Cook covered for 15-20 minutes.
- Once the lentils are cooked, stir in the orecchiette and kale.
- Bring to a boil and cook for 8-10 minutes or until the pasta is al dente.
- Remove parmesan rind and garnish with freshly grated parmesan cheese.
Notes
- Turkey: You can also use 2-3 cups of chopped up leftover turkey meat (smoked or baked) or ground turkey/chicken sausage.
- Green Lentils: Substitute with any variety of lentil that takes 15-20 minutes to cook, like red lentils. Check the package instructions.
- Orecchiette: Substitute any small pasta shape, like mini shells or elbow macaroni.
- Check the back of the package. Be sure to check the package instructions for the lentils and the pasta. This will give you a more accurate cook time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a tasty and heart soup. I’m a big fan of brown/green lentils and am always looking for ways to use them!
I’m a real soup lover and this lentil turkey soup recipe was great. Loved the combination of flavors.
As the seasons change, I find myself craving hearty and delicious comfort food – and this recipe is ideal! It tastes amazing, is simple to prepare and one for the whole family to enjoy. I love using ground turkey, and this is my new favourite.
I left out the turkey and made a vegetarian version of this the other day. The flavors are so good!
I love this recipe especially for fall!
This was so yummy and filling without feeling heavy or bloated! The shallots and garlic gave it so much flavor. I added extra spice by adding red peppers and some cayenne pepper. I will definitely make this again!