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Turkey Lentil Soup

A comforting bowl of Turkey Lentil Soup, filled with tender turkey, hearty lentils, and vibrant veggies, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tbsp olive oil Extra virgin is preferred for rich flavor.
  • 2 pieces carrots, diced into 1/2-inch rounds Fresh, vibrant carrots bring natural sweetness.
  • 2 pieces celery stalks, sliced into 1/4-inch pieces Their crunch adds lovely texture.
  • 1 large onion, chopped Sweet and aromatic, forms the base flavor.
  • 6 cloves garlic, minced Because garlic makes everything better!
Spices and Seasoning
  • 2 tsp dried parsley A must for herbal freshness.
  • 1 tsp dried rosemary Earthy and aromatic, gives depth.
  • 1 tsp dried thyme A wonderful complement to turkey and lentils.
  • 1 tsp black pepper For a little kick!
  • 1 tsp salt Adjust according to taste.
Main Ingredients
  • 9 cups chicken broth Use low-sodium for better control over salt.
  • 1 cup lentils Preferably green or brown lentils.
  • 2 cups turkey, shredded or cubed Perfect for leftover turkey.
  • 3 cups fresh kale Nutritional king of veggies.
  • 1 tbsp lemon juice Brightens the whole dish.

Method
 

Cooking
  1. Heat 3 tbsp olive oil in your Instant Pot on the sauté function. Add 2 diced carrots, 2 sliced celery stalks, and 1 chopped onion. Sauté for about 5 minutes until the onions become translucent.
  2. Add 6 minced garlic cloves, 2 tsp dried parsley, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp black pepper, 1 tsp salt, and 1 bay leaf. Stir and cook for another 2 minutes until fragrant.
  3. Pour in 9 cups of chicken broth and scrape any stuck ingredients. Add 1 cup lentils and 2 cups turkey. Stir well.
  4. Secure the lid and pressure cook on high for 12-15 minutes (12 for firmer lentils, 15 for softer).
  5. Allow the pressure to naturally release for about 10 minutes, then open the valve to release any remaining pressure.
  6. Switch back to sauté mode. Stir in 3 cups fresh kale and 1 tbsp lemon juice. Let it simmer for 5 minutes until the kale is tender.
  7. Ladle the soup into bowls and serve immediately.

Notes

To avoid mushy lentils, don't overstir once they're in the pot. Add more broth or water if the soup is too thick. For a slow cooker, cook on low for 6-8 hours.