One-Pot Lentil Turkey Soup

If you’re looking for a comfort dish, this healthy one-pot meal is the perfect option for lunch or dinner.

It is filling, slightly spicy (to your taste), and packed with protein, veggies and fiber. Our family loves that this recipe uses lentils in place of beans. Be sure to make extra because it is perfect to reheat or freeze and use later.

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One-Pot Lentil Turkey Soup

If you're looking for a comfort dish, this healthy one-pot meal is the perfect option for lunch or dinner. It is filling, slightly spicy (to your taste), and packed with protein, veggies and fiber. Our family loves that this recipe uses lentils in place of beans. Be sure to make extra because it is perfect to reheat or freeze and use later.

Course

Freezer-Friendly, Gluten-Free, Main Dish, Soups

Prep Time

20 minutes

Cook Time

1 hour

Servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound ground turkey breast
• 2 stalks celery, chopped (1 cup)
• 1 medium green pepper, chopped (1 cup)
• 1 medium onion, chopped (1 cup)
• 2 tablespoons minced garlic
• 1 cup portabella or shitake mushrooms, chopped
• 1 cup water
• 2 (32 oz.) boxes natural beef flavored broth (add more if you like more liquid)
• 1 cup dried lentils
• 1 small acorn or butternut squash peeled, cut into 1-inch pieces (3 cups)
• 1 (14 oz.) can diced tomatoes
• 1 (14.5 oz.) can rotel tomatoes
• 1 tablespoon chili powder (more or less to taste/spice preference)
• 1 teaspoon ground cumin
• fresh cilantro (to taste)

Course Freezer-Friendly, Gluten-Free, Main Dish, Soups Prep Time 20 minutes Cook Time 1 hour Servings Ingredients 2 tablespoons extra virgin olive oil 1 pound ground turkey breast 2 stalks celery, chopped (1 cup) 1 medium green pepper, chopped (1 cup) 1 medium onion, chopped (1 cup) 2 tablespoons minced garlic 1 cup portabella or shitake mushrooms, chopped 1 cup water 2 (32 oz.) boxes natural beef flavored broth (add more if you like more liquid) 1 cup dried lentils 1 small acorn or butternut squash peeled, cut into 1-inch pieces (3 cups) 1 (14 oz.) can diced tomatoes 1 (14.5 oz.) can rotel tomatoes 1 tablespoon chili powder (more or less to taste/spice preference) 1 teaspoon ground cumin fresh cilantro (to taste)

Instructions

1. In a 4-quart saucepan, add oil and brown ground turkey.
2. Add celery, green pepper, onion, garlic, mushrooms and cook over medium-high heat until onion and mushrooms are softened.
3. Add all remaining ingredients except cilantro. Continue cooking until mixture comes to a boil. Reduce heat to low. Cover; cook until lentils are tender (45-60 minutes). To serve, top each serving with cilantro.

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