Turkey Kale Lentil Soup Recipe

ground turkey

🥗Healthier: ground chicken

💰Cheaper: canned beans

Canned beans provide protein and fiber at a lower cost.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often less expensive and provides similar nutrients.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth can be made from scraps, saving money.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste + water

Tomato paste is often cheaper and can be reconstituted.

Start by gathering all the ingredients for the soup.

Chop 2 medium-sized onions into medium-sized pieces.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Add the chopped onions to the pot and sauté until they become translucent.

Chop 2 stalks of celery and add them to the pot with the onions, continuing to sauté.

Add a 10-ounce bag of shredded carrots to the pot and sauté everything together.

If the mixture starts to stick, splash in a little broth to help it along.

Once the vegetables are softened, add 32 ounces of chicken bone broth to the pot.

Bring the mixture to a low simmer.

Sort through 4 cups of lentils, rinsing them before adding them to the pot, one cup at a time.

Add the first cup of rinsed lentils to the soup, then continue with the remaining cups, rinsing each before adding.

After all lentils are added, add enough water to bring the soup to the desired level.

Add a 14.5-ounce can of petite diced tomatoes to the pot.

Season the soup with black pepper, garlic powder, and salt to taste.

Brown 1 pound of ground turkey in a separate pan, then add it to the soup.

Wash and tear a bunch of kale into small pieces, adding it to the soup about an hour before serving to avoid overcooking it.

Let the soup simmer until the lentils are tender and the flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary