Turkey Lentil Soup

5 from 1 vote

Turkey Lentil Soup is a hearty and delicious soup full of protein and fiber. With tasty additions like bacon and balsamic vinegar, this hearty soup will be a new favorite.

Prep Time5

Cook Time45

Total Time50

Course: Dinner, lunch

Cuisine: American, Healthy

Servings: servings

Calories: 446kcal

Author: Mike Cleavenger

Equipment

Dutch Oven

Ingredients

1 pound Ground Turkey
3 slices of bacon cut into ¼-inch pieces
1 large onion chopped
2 carrots peeled and chopped
3 garlic cloves minced
1 teaspoon fresh thyme chopped
1 (14.5-ounce) can diced tomatoes drained
1 bay leaf
1 cup green lentils
½ cup dry white wine
6 cups chicken broth
1½ teaspoon balsamic vinegar
3 tablespoons fresh parsley chopped
salt and pepper to taste

Instructions

In a Dutch oven, brown ground turkey with 1 tablespoon of olive oil. Transfer to a plate and set aside.
Cook bacon over medium-high heat, until crisp, about 5 minutes. Stir in onions and carrots until vegetables soften, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 1 minute. Stir in tomatoes and bay leaf and cook for 1 minute. Stir in lentils and ¼ teaspoon of salt.
Cover, reduce heat to medium-low, and cook for 8 to 10 minutes. Increase heat to high, stir in wine, and bring to a simmer. Stir in broth and bring to a boil. Partially cover the pot, reduce the heat to low, and cook for 30-35 minutes.
Remove the bay leaf. Process 3 cups of soup in a blender until smooth, about 30 seconds, then return to the pot. Stir in cooked ground turkey. Heat soup over low heat until hot. Stir in vinegar and parsley and season with salt and pepper to taste. Enjoy!

Notes

If you can find Puy Lentils great, if not, green lentils are the second-best choice.
Blend the 3 cups of soup on low speed so the soup still has a chunky texture.
When adjusting the seasoning, a splash of balsamic vinegar adds brightness and flavor.

Nutrition