Ingredients
Sautéing and Soup Base
- 2 tablespoons olive oil
- 1 lb ground turkey
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 stalks celery, diced
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 ½ teaspoons sea salt
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Soup Liquids and Lentils
- 1 (14.5 oz) can diced tomatoes
- 6 cups broth (turkey or chicken broth)
- 1 cup uncooked lentils, rinsed (red, brown, or green)
Optional Add-ins
- 1 cup finely chopped kale
Instructions
- Brown: Place a large pot or Dutch oven over medium heat and add two tablespoons of olive oil. Once warm, add the ground turkey, stirring to break up and crumble the meat as it cooks. Cook until browned but not fully cooked through, about 5 minutes. Add the onion and garlic and stir until the onions are soft, about 2-3 minutes.
- Sauté: Add the carrots, celery, cumin, curry powder, salt, paprika, and black pepper. Stir and cook until the vegetables begin to soften, about 5-7 minutes.
- Combine: Pour in the diced tomatoes, broth, and rinsed lentils. Bring to a boil, then reduce to a simmer over medium-low heat.
- Simmer: Cover and simmer for 20 minutes, or until the lentils are cooked through and the carrots are tender. Stir every 5-10 minutes to make sure nothing is sticking to the bottom.
- Serve: Add the chopped kale and stir until it wilts. Carefully taste the soup and add additional seasoning if desired. Serve warm.
Notes
- Red, brown, or green lentils can be used depending on your texture preference.
- For added heat, sprinkle in a pinch of cayenne pepper or red pepper flakes along with the spices.
- The kale is optional but adds a nutrient boost and vibrant color; you can substitute with spinach or omit altogether.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- Use low-sodium broth to control the salt content according to your diet.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
