Ingredients
Scale
- 1 lb ground turkey
- 1.5 cups yellow onion, diced (1 onion)
- 1 cup celery, diced (2 stalks)
- 1 cup carrot, diced (1 large carrot)
- 2 tablespoons garlic, minced (4 cloves)
- 1 cup dried brown or green lentils, rinsed
- 28 oz crushed tomatoes
- 4 cups vegetable stock
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon ground ginger
- ¼ cup fresh parsley
- ¼ cup grated parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook for 5 minutes, breaking it into pieces.
- Add onion, celery, carrots, cumin, ginger, salt, and black pepper. Cook for 8 minutes until vegetables soften.
- Stir in garlic and cook for 5 more minutes.
- Add lentils, crushed tomatoes, and vegetable stock. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender.
- Serve topped with parmesan cheese and fresh parsley.
Notes
- Store leftovers in the fridge for up to 3 days.
- Do not leave soup at room temperature for more than 2 hours.
- Rinse lentils before cooking to remove debris.
- Adjust salt and spices to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 45mg