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Cozy Crockpot Ground Turkey Lentil Soup

A hearty and healthy soup featuring ground turkey, lentils, and vibrant vegetables, perfect for cold nights or meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 lb ground turkey Lean ground turkey recommended for a healthier option
  • 2 cups mirepoix (diced celery, carrots, and onions) Diced into 1/2-inch uniform pieces
  • 1.5 cups lentils Firm, green lentils recommended
  • 15 oz tomato sauce Low-sodium options are recommended
  • 15 oz diced tomatoes Preferably no-salt-added
  • 2 cups cabbage Shredded into 1/4-inch strips
  • 6 cups broth Chicken or vegetable broth as per your preference
  • 2.5 tbsp Worcestershire sauce Opt for vegan if you want a vegetarian take
  • 1 sprig thyme Fresh is best for aroma
  • 2 leaves bay leaves For flavor enhancement
  • 2.5 tbsp soy sauce Reduced-sodium versions available
  • 3 cloves garlic Minced for an aromatic burst
  • cooking spray For browning turkey
  • salt and pepper To taste
  • 8 oz kale Stemmed and chopped into 1-inch ribbons

Method
 

Preparation
  1. Dice the mirepoix (celery, carrot, onion) into uniform 1/2-inch pieces.
  2. Shred the cabbage into 1/4-inch strips.
Brown the Turkey
  1. Heat a large skillet over medium-high heat with cooking spray.
  2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5-7 minutes.
Combine in the Crockpot
  1. Transfer the browned turkey to your crockpot.
  2. Add the diced mirepoix, shredded cabbage, lentils, tomato sauce, diced tomatoes, broth, Worcestershire sauce, soy sauce, and minced garlic.
  3. Stir everything together for even distribution.
Add Herbs
  1. Place the thyme sprig and bay leaves on top without stirring them in.
  2. Cover the crockpot and set to cook on low for 6 to 8 hours.
Incorporate Kale
  1. About 30 minutes before serving, carefully remove and discard the thyme sprig and bay leaves.
  2. Stem the kale and chop it into 1-inch ribbons, then stir it into the soup.
Final Touch
  1. Cook for the remaining 30 minutes until the kale is wilted and the soup is piping hot.
  2. Season generously with salt and pepper before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. This soup often tastes even better the next day. It freezes beautifully for up to 3 months. Avoid cooking the lentils too long to prevent them from becoming mushy.