Why You’ll Love This Recipe

This Turkey Lentil Soup is a perfect combination of lean turkey and earthy lentils, making it a filling and nutritious dish. The turkey provides lean protein, while the lentils add fiber, making this soup both satisfying and healthy. The soup is full of vegetables, including carrots, celery, and onions, which add flavor and texture to each spoonful. With the richness of herbs and spices like thyme and garlic, every bite of this soup is packed with flavor. It’s an easy-to-make, one-pot meal that’s both comforting and nourishing.

Ingredients

1 lb ground turkey (or turkey breast, chopped)
1 cup dried lentils, rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups low-sodium chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon (optional)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon fresh lemon juice (optional, for added brightness)
Fresh parsley or cilantro, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add Garlic and Spices: Stir in the minced garlic, ground cumin, ground turmeric, cinnamon (if using), and dried thyme. Cook for another 1-2 minutes, allowing the spices to become fragrant.
Cook the Ground Turkey: Add the ground turkey to the pot and cook, breaking it up with a spoon, until the turkey is browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
Add the Broth and Lentils: Pour in the chicken or vegetable broth, diced tomatoes (with juices), rinsed lentils, and bay leaf. Stir to combine, and bring the soup to a simmer.
Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer for about 30-40 minutes, or until the lentils are tender and the flavors are well combined. Stir occasionally and check for doneness. If the soup becomes too thick, add additional broth or water to reach your desired consistency.
Season and Finish: Once the lentils are cooked, remove the bay leaf and taste the soup. Adjust seasoning with more salt, pepper, or spices as needed. If you like a bit of brightness, add a tablespoon of fresh lemon juice before serving.
Serve: Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve hot.

Servings and Timing

Servings: 6-8 servings
Prep time: 10 minutes
Cook time: 40-45 minutes
Total time: 50-55 minutes

Variations

Make It Spicy: Add a pinch of cayenne pepper or chili flakes for some heat, or stir in a chopped jalapeño for a fresh kick.
Use Different Protein: If you don’t have ground turkey, you can substitute it with ground chicken or even diced turkey breast for a leaner option.
Add Greens: Stir in some chopped spinach, kale, or Swiss chard toward the end of cooking for an added boost of greens.
Make It Vegetarian: To make this soup vegetarian, simply omit the turkey and add extra lentils or vegetables like zucchini, sweet potatoes, or mushrooms.
Add Coconut Milk: For a creamier texture, you can stir in a 1/2 cup of coconut milk at the end of cooking.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. It keeps well and the flavors continue to develop as it sits.
Freezing: This soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding extra broth if needed.
Reheating: To reheat the soup, simply warm it on the stovetop over medium heat or microwave individual portions until hot.

FAQs

Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils. Drain and rinse them before adding them to the soup. Add them toward the end of cooking, as they are already soft.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, brown the ground turkey and sauté the vegetables and spices in a skillet. Then transfer everything (including the broth, lentils, and tomatoes) to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are tender.

How can I make this soup spicier?

To add heat, you can include cayenne pepper, chili powder, or chopped fresh chili peppers. Stir them in with the spices at the beginning of cooking.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day.

Can I use ground beef instead of turkey?

Yes, you can use ground beef, but it will add more fat to the soup. For a leaner option, ground turkey is preferred, but ground chicken or pork would also work well.

How can I make the soup thicker?

If you prefer a thicker consistency, you can blend a portion of the soup with an immersion blender or regular blender and then stir it back into the pot. This will give the soup a creamier texture.

Can I add other vegetables?

Absolutely! Feel free to add any vegetables you like, such as zucchini, potatoes, sweet potatoes, or bell peppers. Just chop them into small pieces so they cook evenly.

Is this soup gluten-free?

Yes, this Turkey Lentil Soup is naturally gluten-free, making it a great option for those following a gluten-free diet.

Conclusion

Turkey Lentil Soup is a hearty, comforting meal that’s perfect for chilly evenings or meal prepping for the week. The combination of lean turkey, earthy lentils, and flavorful vegetables creates a wholesome, filling dish that’s both nutritious and delicious. With its rich broth, fragrant spices, and tender lentils, this soup will keep you satisfied and cozy. Plus, it’s easy to make, customizable, and perfect for freezing, making it a great addition to your recipe collection!

Turkey Lentil Soup

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Air Fryer Peach Cottage Cheese Toast is a light and healthy breakfast or snack that combines creamy cottage cheese, sweet peaches, and crispy toast for a delicious contrast of textures and flavors.

Author: Laura
Prep Time: 5 minutes
Cook Time: 3-4 minutes
Total Time: 8-9 minutes
Yield: 1 toast
Category: Breakfast/Snack
Method: Air Frying
Cuisine: American
Diet: Vegetarian

Ingredients

1 slice whole-grain or sourdough bread (or bread of your choice)
1/4 cup cottage cheese
1/2 fresh peach, sliced
1/2 teaspoon ground cinnamon (optional)
1 teaspoon honey or maple syrup (optional, for sweetness)
A pinch of salt (optional, for savory version)

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Instructions

Place the slice of bread in the air fryer basket. Air fry at 375°F (190°C) for about 3-4 minutes, or until the toast is golden and crispy. For a crispier texture, you can air fry for an additional minute.

While the toast is air frying, slice the peach into thin wedges. If you prefer a sweeter topping, drizzle a teaspoon of honey or maple syrup on the peach slices, or sprinkle cinnamon for extra flavor.
Once the toast is ready, spread the cottage cheese evenly over the crispy bread. Layer the fresh peach slices on top.
For a savory version, sprinkle a pinch of salt on top. For a sweeter version, finish with a light drizzle of honey or a sprinkle of cinnamon.
Serve immediately while the toast is warm and the cottage cheese is creamy.

Notes

For added texture, top with chopped nuts like almonds, walnuts, or pecans.
Use dairy-free cottage cheese or plant-based spread for a vegan version.
Replace or add to the peaches with fresh berries like blueberries, raspberries, or strawberries for a different fruity flavor.
For extra warmth, combine cinnamon and ginger or nutmeg for a spicier flavor.

Nutrition

Serving Size: 1 toast
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg