High-Protein Red Lentil & Turkey Soup
Method
Rinse the red lentils thoroughly under cold running water until the water runs clear. Dice the turkey breast into bite-sized pieces, finely chop the onion, and grate the carrots.
Heat the olive oil in a large soup pot over medium heat. Add the turkey and cook for 4–5 minutes, stirring occasionally, until lightly browned.
Stir in the onion and grated carrots. Cook for 3 minutes, allowing the vegetables to soften and become fragrant.
Add the rinsed lentils, crushed tomatoes, water, smoked paprika, turmeric, garlic, salt, and black pepper. Stir well and bring the soup to a gentle boil.
Reduce the heat to medium-low, cover, and simmer for 20–25 minutes, or until the lentils have broken down and become tender, creating a naturally creamy texture.
Stir in the fresh or frozen spinach and continue cooking for 5 minutes, until the spinach is wilted and fully incorporated into the soup.
Taste and adjust the seasoning if needed. Serve hot with a sprinkle of freshly ground black pepper and chopped parsley, if desired.
Red lentils naturally break down during cooking, creating a rich, velvety soup without the need for cream. If you prefer a thinner consistency, stir in 200–300ml of hot water before serving. A squeeze of fresh lemon juice just before serving brightens the flavors and complements the earthy lentils beautifully.
Nutrition Facts
Per serving
