This Hearty Ground Turkey Soup is high in protein and fiber. It’s super flavorful and comforting because it’s a little bit creamy thanks to lentils and barley. This is a perfect soup to make a big batch on the weekend and then enjoy all week long for lunch or dinner.
I really like the fact that lentils completely fall apart in this soup and you wouldn’t even be able to tell that they are there.
I often add lentils to soups just to make them a bit thicker. You can also use this trick if you need to disguise lentils from the lentil-haters in your family. Luckily, I don’t have this problem. Everyone here loves lentils including the dog.
This ground turkey soup is made with barley, but if you want to make it gluten-free, you can use quinoa instead.
You can also experiment with adding different kinds of veggies such as zucchini or squash.
The red bell pepper adds a wonderful flavor and color to this soup, and I really wanted to showcase it on the photos. Unfortunately, this time of year the lighting is just terrible around here and I was able to take only one decent photo of the soup.
If you are looking for more filling and comforting soup recipe ideas, check out this list of Easy and Healthy Soup Recipes for Fall and Winter.
- 2+2 Tbsp olive oil
- 1 pound ground turkey
- 4 cups chicken stock
- 6 cups water
- 1/2 cup lentils
- 1/2 cup pot barley
- 1 leek, thinly sliced
- 2 red bell peppers, julienned
- 2 carrot, grated
- 1 Tbsp garlic powder
- salt to taste
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey and cook breaking into small pieces with the back of a wooden spoon.
- Once the turkey is cooked through, add the chicken stock, water, lentils and barley. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes.
- In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks, carrots and red pepper and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
- Transfer the veggies into the soup. Add the garlic powder and salt. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes or until the vegetables are cooked through.
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Serving Size1/6 of recipe
Amount Per ServingCalories 397 Total Fat 17.6g Saturated Fat 3.4g Trans Fat 0.1g Unsaturated Fat 12.9g Cholesterol 57.2mg Sodium 317.6mg Carbohydrates 35g Fiber 6.2g Sugar 6.4g Protein 26g