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A steaming bowl of turkey lentil soup with carrots, celery, and fresh spinach
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Turkey Lentil Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 350kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 carrots , sliced
  • 2 celery stalks , sliced
  • 3 cloves garlic , minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup dry brown lentils, rinsed
  • 6 cups turkey stock
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups cooked turkey, shredded or diced
  • 2 cups fresh baby spinach
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion, carrots, and celery, sautéing until softened, approximately 7 minutes.
  • Stir in minced garlic, thyme, and oregano, cooking for 60 seconds until fragrant.
  • Add rinsed lentils, turkey stock, and diced tomatoes with their juices.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until lentils are tender.
  • Incorporate the cooked turkey and simmer for an additional 5-10 minutes to ensure the meat is heated through.
  • Add baby spinach and stir until wilted.
  • Remove from heat, stir in lemon juice, and season with salt and pepper before serving.