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.
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
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