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This turkey lentil soup is so easy to make and seriously good for you. With lean turkey, colorful vegetables, and hearty lentils, this bowl is your go-to for a comforting and nutritious meal without the fuss.

An overhead shot of cooked turkey lentil soup with a wooden spoon.
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Turkey Lentil Soup

Getting my kids on board with soups took a while, not to mention the messy adventure of baby-led weaning. However, I discovered they enjoyed dipping bread or veggies, so I came up with these baby-friendly soups with pureed or chunkier textures.

Now this turkey lentil soup (which both of my kids have learned to love!) packs a bunch of different flavors and textures that might be a bit tricky for your little one. But, I say, don’t shy away from giving it a go! Research shows that early familiarity plays a crucial role in cultivating acceptance later on.

This protein-packed soup is incredibly hearty and loaded with flavors, making it a satisfying standalone meal. Plus, the leftovers taste even more delicious the next day.

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Turkey – I use lean ground turkey because it’s affordable and readily available throughout the year. But during the holiday season, you can use leftover turkey! Simply stir it in at the end.
  • 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.

Step-by-Step Instructions

Ground turkey cooking in pot.

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.

Vegetables added to the pot.

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.

Tomatoes, broth, and lentils added.

Step 3: Pour in the chicken or vegetable broth, water, and undrained diced tomatoes. Bring the mixture to a boil.

Spinach added to the pot.

Step 4: 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 spinach or kale and let it wilt into the soup. Season with salt and pepper to taste, as needed.

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

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

A two image collage with pureed soup and chopped soup in a blue bowl.

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!

5 from 7 votes

Turkey Lentil Soup

This turkey lentil soup is so easy to make and seriously good for you. This bowl is your go-to for a comforting, nutritious meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
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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.

Notes

Transfer leftover soup into airtight container. Store in the refrigerator for 3-4 days. Or freeze for up to 3 months.
 

Nutrition

Calories: 265kcal | Carbohydrates: 26g | Protein: 30g | Fat: 5g | Sodium: 112mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3533IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 4mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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10 Comments

  1. 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!

    1. 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 :).

  2. 5 stars
    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 😊

  3. 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 🙂

  4. 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!