Description
A comforting and hearty Turkey Lentil Soup perfect for chilly days, blending tender turkey, earthy lentils, and fresh vegetables.
Ingredients
Scale
- 3 tbsp olive oil
- 2 carrots, diced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/4-inch pieces
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 9 cups chicken broth
- 1 cup lentils (preferably dry brown lentils)
- 2 cups turkey (shredded or cut into 1-inch cubes)
- 3 cups fresh kale
- 1 tbsp lemon juice
- 1 bay leaf
Instructions
- Prep Your Ingredients: Assemble and chop the vegetables and have the turkey ready.
- Sauté the Vegetables: Heat olive oil in an Instant Pot, add carrots, celery, and onion; cook for about 5 minutes.
- Add Garlic and Herbs: Stir in garlic, parsley, rosemary, thyme, black pepper, salt, and bay leaf; cook for about 2 minutes.
- Combine the Broth and Lentils: Pour in chicken broth, lentils, and turkey; stir to combine.
- Pressure Cook: Secure lid and set to pressure cook on high for 12-15 minutes.
- Release Pressure: Let pressure release naturally for about 10 minutes, then use quick release.
- Add the Kale: Switch to sauté mode, add kale and lemon juice; simmer for about 5 minutes.
- Serve and Enjoy: Ladle the soup into bowls and enjoy!
Notes
This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg