Turkey, vegetable + Lentil soup
This recipe is a riff on a turkey, veggie, and lentil soup my dad makes at home, and it is honestly so delicious. I love lentil soup, but sometimes I don’t want the texture of a thick, mushy stew. This version has the lighter mouthfeel of a vegetable soup, while still being packed with lentils.
Ingredients:
4-5 slices of bacon; cut into slices
1 lb ground turkey
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of paprika
1/8 tsp of turmeric
1 large onion; diced
1 shallot; diced
3 cloves of garlic; diced
3 stalks of celery; diced
3 medium carrots; diced
2 tbsp tomato paste
1 cup + 1/4 of brown or French lentils (separated); washed and drained
5 + 3 cups of chicken broth (separated)
1 tsp of chicken consume, or chicken powder
1 tbsp of chicken bouillon
1 parmesan rind
Salt + pepper to taste (at every step!)
Here’s a polished version that keeps the narrative flow and avoids numbered steps, while improving clarity and readability:
In a large pot, cook the bacon over medium heat with no added oil until crispy. Using a slotted spoon, transfer the bacon to a paper towel–lined plate and set aside.
Add the ground turkey directly to the rendered bacon fat and cook until browned, breaking it up with the back of a wooden spoon so it forms small pieces. Once fully cooked, season with garlic powder, onion powder, paprika, turmeric, a pinch of salt, and freshly ground pepper. Stir in the diced onion, shallot, garlic, celery, and carrots, and sauté until the onions become glossy and softened.
Add the tomato paste and stir until everything is well coated.
Stir in 1 cup of the lentils along with 5 cups of chicken broth. Bring the mixture to a gentle simmer and cook for about 15 minutes, until the lentils are mostly tender but not mushy. Add the remaining ¼ cup of lentils and the additional 3 cups of chicken broth—this staggered approach helps maximize texture.
Add the chicken consommé, chicken bouillon, and, if available, a Parmesan rind. Taste the broth and adjust seasoning with salt and pepper as needed.
Continue cooking for another 20 minutes, until the lentils are soft but still hold their shape. Stir the bacon back in and keep warm until ready to serve.
Serve hot with crusty bread.