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This easy turkey lentil soup is a hearty, one-pot wonder that turns simple ingredients into a bowl of pure comfort. It’s budget-friendly, loaded with flavor, and perfect for cozy family dinners.
This turkey lentil soup is one of those quietly dependable meals I find myself coming back to again and again. It’s hearty enough for my husband, mild enough for the kids, and simple enough for me to throw together even when the day’s gone completely off the rails.
The turkey gives the soup that savory depth we all love, and the lentils make it thick, cozy, and full of feel-good nutrition. Together, they turn a handful of simple ingredients into a meal that’s hearty but not heavy. You should totally go back for another bowl.
“This soup is so yummy, healthy, filling, and easy to make! My 18-month old loved it! Thank you for sharing this delicious dish with the world 😊” – Monica
And if you’re in that stage of feeding little ones, I have a whole collection of soups for babies and toddlers. Simple, healthy, and full of flavor so everyone at the table can enjoy the same meal.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Turkey – I mostly use lean ground turkey because it’s budget-friendly and easy to find any time of year. But when the holidays roll around, leftover roasted turkey breast (or dark meat) is perfect here. And if you’ve still got turkey in the fridge, my leftover turkey curry is another cozy, flavorful option.
- Lentils – I recommend using brown or green lentils. You can use red lentils, if you wish, but they tend to disintegrate more during cooking, resulting in a somewhat mushy consistency (which may not be a bad thing if doing baby led weaning).
- Vegetables – I like to use onion, carrots, celery and then add some baby spinach at the end.
- Seasonings – oregano, cumin, and smoked paprika bring a mix of smoky, herby, and warm flavors that make the lentil soup taste even better.
- Broth – you can use chicken broth or this homemade turkey broth. Vegetable broth will work too.
Substitutions
- Ground turkey– feel free to swap with ground chicken, pork, or beef
- Vegetarian – simply leave out the turkey
- Vegetables – you can add bell peppers, mushrooms, zucchini, kale or any leafy greens.
- Lentils – try swapping with orzo or small pasta shapes
Step-by-Step Instructions
Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Skip if using leftover turkey.
Step 2: Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes. Stir in the seasonings. Mix well to combine the flavors.
Step 3: Pour in the chicken or vegetable broth, water, and undrained diced tomatoes. Bring the mixture to a boil.
Step 4: Add the rinsed lentils to the pot. If using leftover turkey, add it here. Reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender. Stir in the spinach or kale and let it wilt into the soup. Season with salt and pepper to taste, as needed.
Serving Suggestions
While this soup is fantastic on its own, here are some suggestions to take it up a notch:
- Crusty Bread or Healthy Cornbread
- Cheese – sprinkle some grated parmesan cheese or crumbled feta on top
- Fresh herbs – such as fresh parsley, cilantro, or dill to add a burst of freshness
- Dollop of yogurt or sour cream
- Freshly squeezed lemon juice
How to Serve to Babies
For babies aged 6-8 months, you can blend the soup into a smooth or slightly chunky consistency to introduce different textures.
Optionally, omitting the liquid (though not necessary) makes it easier for babies to self-feed and minimizes mess. Use scissors to chop the vegetables and ground turkey.
Related: Best Baby Finger Foods
Storage
First, make sure to cool the soup to room temperature. Transfer leftover soup into airtight container. Store in the refrigerator for 3-4 days.
To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
More Soup Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Turkey Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoons smoked paprika
- 4 cups low-sodium chicken broth
- 2 cups water
- 15 ouncec can diced tomatoes
- 1 cup dried lentils, rinsed and drained
- 2 cups fresh spinach or kale, roughly chopped
Instructions
- In a large pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the turkey and cook until browned, breaking it apart with a spoon as it cooks.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes. Stir in the seasonings and mix well to combine
- Pour in the chicken or vegetable broth, water, and undrained diced tomatoes. Bring the mixture to a boil. Add the rinsed lentils to the pot. Reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender. Stir in the chopped spinach and let it wilt into the soup.
My husband and I liked this recipe. It’s healthy and delicious. Also, it’s even easier and faster if you use frozen mirepoix vegetables (onions, celery, carrots) from the grocery store in step #2. Thx for the recipe š
Delicious! I didn’t have lentils so I used a mix of pearl couscous, orzo, quinoa, split peas. My 20-month son loved it!
SO happy to hear that!
Hi Min!
I’m currently making this right now and it smells amazing.
I do have a question however.
I noticed in your ingredient list there is 2 cups of water listed but isn’t mentioned in instructions.
Should I omit the 2 cups of water?
I added 1 cup just to be safe
Thanks again!
Oh I’m so sorry!! You add all 2 cups with the broth and the tomatoes! Will update. Thank you for bringing this to my attention! I hope you guys enjoy this meal tonight :).
My 22 month old loved it. Thank you!
So happy to hear that!! Thank you for taking the time to share :).
This soup is so yummy, healthy, filling, and easy to make! My 18-month old loved it! Thank you for sharing this delicious dish with the world š
Makes me so incredibly happy to hear that! Thank you for sharing!!
Can beef or chicken be used instead? And if so, do they need to be ground? Thanks for the recipe
HI! You can and no doesn’t have to be ground! This is a very flexible, forgiving recipe :).
What a lovely use of leftovers! Heading over to check out the recipe now. I’m glad you had a nice holiday, good luck with unpacking Min š
This looks so warm & comforting! It’s freezing in Phoenix. My car read 39 degrees this morning. That is just too cold. I need something to eat to warm up!