Lentil turkey soup comes together quickly using mostly pantry staples and takes less than an hour. It freezes and reheats well, making it ideal for meal prep or a busy weeknight dinner.
If you often keep ground turkey in the freezer like I do, this lentil turkey soup is a perfect go-to. It uses simple, everyday ingredients—dried lentils, onion, carrots, broth, and canned tomatoes—so you can usually pull it together without a special trip to the store.
Flavor comes from garlic, cumin, and coriander, and the soup holds up well in the freezer. Make a double batch and you’ll have a comforting, ready-to-heat meal for later.
Recipe ingredients
Ingredient notes
- Lentils: Brown lentils are used here; they’re widely available and reliable. Green lentils work, too.
- Onion: Yellow onion is the standard in soups, but white or sweet onion are fine substitutions.
- Diced tomatoes: Petite diced tomatoes blend nicely into the soup, but any style of diced tomatoes will work.
- Broth or stock: Use chicken, vegetable, or beef broth—store-bought or homemade. I use chicken broth most often.
Step by step photos
1. Start by sorting the lentils to remove any debris, then rinse and drain them.
2. Prep the vegetables. Peel the carrots and slice them into roughly 1/3-inch (about 8–9 mm) rounds.
3. Slice the celery to match the carrot thickness, finely chop the garlic, and chop the onion. Set the vegetables aside.
4. Heat a large soup pot or Dutch oven over medium-high and add the oil. When the oil shimmers, add the ground turkey and brown it for about 3–4 minutes, breaking it into pieces as it cooks.
5. Add the carrots, celery, onion, and garlic to the pot along with the spices and salt. Cook another 3–4 minutes, stirring, until the onion is softened and translucent.
6. Stir in the rinsed lentils, the undrained can of diced tomatoes, and six cups of broth. Bring the pot to a boil, then reduce to a simmer.
7. Simmer gently for 30–35 minutes, stirring occasionally, until the lentils and vegetables are tender. If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.
For the exact ingredient amounts and full recipe card, see the recipe section below.
Additions/substitutions
Soups are versatile—swap or add ingredients based on what you have. Suggestions:
- Leftover cooked turkey or chicken: Skip browning raw meat. Add bite-size pieces in the last 5 minutes of cooking.
- Other ground meats: Ground chicken, beef, pork, or bulk sausage can be used instead of turkey.
- Missing a vegetable: Double another vegetable (extra onion for missing celery, for example).
- Spice swaps: If you don’t have cumin or coriander, try paprika (smoked or regular), dried rosemary, thyme, oregano, or a bay leaf.
- Lower sodium: Use reduced-sodium broth and canned tomatoes or omit the salt to control sodium.
Serving suggestions
How to enjoy this soup:
- Garnish with fresh herbs (basil or parsley), red pepper flakes, black pepper, or grated Parmesan.
- Serve as a main course with a green salad and crusty bread for dipping.
- Use as a hearty side alongside a sandwich or wrap.
- Try topping a split baked sweet potato with the soup and finishing with shredded cheese or sour cream.
Storage and reheating
- Refrigerate in an airtight container for 3–4 days.
- Freeze in airtight containers for 2–3 months. Leave headspace for expansion.
- To reheat: warm gently on the stovetop over low heat, stirring occasionally. Add broth or water if you want a thinner consistency.
- From frozen: thaw overnight in the fridge, then reheat as above.
Tips and tricks
- Simmer rather than boil while cooking lentils to keep them tender and avoid splitting. A gentle simmer shows small, even bubbles and wisps of steam.
- Salt guidance: this recipe was developed with Diamond Crystal kosher salt. If using Morton kosher or table salt, start with about ½ teaspoon and adjust to taste to avoid over-salting.
- Slow cooker option: brown the turkey first, then transfer all ingredients to the slow cooker. Cook on high for 4 hours or low for 8 hours.
Recipe FAQs
The ingredients are naturally gluten free, but check packaged items for possible cross-contamination warnings. If you need a certified gluten-free dish, verify labels on your lentils, broth, and canned goods.
This recipe yields roughly 8½ cups total, though the final volume can vary based on how much liquid reduces during cooking.
Yes. The soup reheats well and freezes nicely—store in the fridge for up to 3–4 days or freeze for 2–3 months.
Related recipes
-
Lentil Potato Soup
-
Sweet Potato Black Bean Soup
-
Turkey Sweet Potato Soup
-
Smoky Black Bean Soup
If you tried this recipe, please leave a star rating or review in the comments—I’d love to hear how it turned out!
📖 Recipe
Lentil Turkey Soup
This easy, flavorful soup builds on cumin, coriander, and garlic. It freezes well and makes a great meal-prep option.
- Author: Kate
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: entree, main course
- Method: stove top
- Cuisine: American
Ingredients
- 1 pound (454 g) ground turkey
- 1 cup (195 g) dried brown or green lentils
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 6–8 cups (1.4–1.9 L) broth or stock
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
Instructions
- Pick through and rinse the lentils; set aside.
- Prep the vegetables: peel and slice carrots and celery (~1/3 inch), chop the onion, and mince the garlic.
- Heat oil in a Dutch oven over medium-high heat. When hot, add the ground turkey and brown for 3–4 minutes, breaking it up as it cooks.
- Add the carrots, celery, onion, garlic, salt, cumin, coriander, and black pepper. Cook 3–4 more minutes until the onion is translucent.
- Add the lentils, undrained diced tomatoes, and 6 cups of broth. Bring to a boil, then reduce to a simmer. Cook 30–35 minutes, stirring occasionally, until lentils and vegetables are tender. Add more broth if you prefer a thinner soup.
- Turn off the heat, taste, and adjust salt and pepper as needed. Serve warm.
Notes
Use 93% lean ground turkey for best flavor and texture; 99% lean is also fine. Salt amounts are based on Diamond Crystal kosher salt—if using Morton kosher or table salt, start with ½ teaspoon and adjust to taste.
This recipe yields about 8½ cups of soup.
Nutrition (estimate)
- Serving Size: 1/6 recipe
- Calories: 269
- Sugar: 3.5 g
- Sodium: 809 mg
- Fat: 10.1 g
- Saturated Fat: 2 g
- Carbohydrates: 27.6 g
- Fiber: 10.8 g
- Protein: 28.9 g
- Cholesterol: 71 mg