Hearty Turkey Lentil Vegetable Soup

Brynie Greisman Brynie Greisman
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The ultimate nourishing comfort food! An all-in-one meal, packed with ingredients that are nutritious, delicious, and filling. Turkey is high in protein and lower in fat than meat, so it’s a perfect choice in soup. It complements the creamy, thick consistency of the split peas and lentils. Leftovers can be frozen.

3h 15
Easy No Refined Sugar Meat

Contains: Gluten

Directions

Prepare the Soup

  1. Heat oil in a seven- or eight-quart pot. Sauté onion over medium heat for five minutes.

  2. Add red pepper and continue sautéing five minutes more.

  3. Add garlic and sauté an additional minute.

  4. Add carrots, sweet potato, and butternut squash and stir over low heat for five minutes.

  5. Add tomato puree, wings, lentils, barley, and split peas.  Cover with water and bring to a boil.

  6. Add the bay leaf, parsley, and salt and pepper (be generous). Lower heat and cook for two hours, stirring occasionally.

  7. Add the quinoa and cook 15–20 minutes more.  Taste and adjust seasoning if desired.

Credits

Notes:

For a deeper orange color, add a teaspoon of paprika along with the salt and pepper.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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1 Comment

chaya •

Delicious soup!! i made this soup with one change, i put in chicken cutlets instead of turkey because i couldnt find any. i put in a whole pack of thin sliced, and it was delicious!!!! thanks for a great recipe that was loved by all!

Raquel Malul Kosher.com Team •
Reply to chaya

We are so happy to hear it worked well with chicken cutlets as well!