Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound ground turkey
- 6 cups chicken or vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 cup dried lentils, rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Italian herbs
- 2 cups chopped spinach or kale
Instructions
- Heat olive oil in a large stockpot over medium heat. Add diced onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the ground turkey to the pot and break it apart with a spoon. Cook until it’s fully browned, ensuring no pink remains. Drain any excess fat.
- Pour in the chicken or vegetable broth, ensuring it covers all the ingredients. Add the diced tomatoes, tomato paste, dried lentils, and seasonings like salt, pepper, garlic powder, and Italian herbs. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Stir in the chopped spinach or kale during the last 5 minutes of cooking. Taste and adjust seasoning as needed before serving.
Notes
- Feel free to substitute ground turkey with ground chicken, beef, or a plant-based alternative like crumbled tempeh.
- Add other vegetables like zucchini, bell peppers, or sweet potatoes for variety.
- For an extra layer of flavor, consider adding spices like cumin, chili powder, or smoked paprika.
- Garnish with a dollop of Greek yogurt or a sprinkle of shredded cheese for added creaminess.
- Serve with whole-grain bread or crackers for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg