Go Back

Cozy Crockpot Ground Turkey Lentil Soup

A hearty and comforting soup made with ground turkey, lentils, and a blend of seasonal vegetables, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Comfort Food, Main Dish, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 lb ground turkey Preferably lean ground turkey for a healthier option.
  • 2 cups mirepoix A mix of diced celery, carrots, and onions.
  • 1.5 cups lentils Green or brown lentils; rinse under cold water before using.
  • 15 oz tomato sauce Low-sodium options are preferred.
  • 15 oz diced tomatoes No-salt-added varieties for better control of seasoning.
  • 2 cups cabbage Shredded into 1/4-inch strips; green cabbage holds up well.
  • 6 cups broth Homemade chicken or vegetable broth is recommended.
  • 2.5 tbsp Worcestershire sauce Adds savory depth; low-sodium version can be used.
  • 1 sprig thyme Fresh preferred, but dried can be used.
  • 2 bay leaves
  • 2.5 tbsp soy sauce Low-sodium or tamari for gluten-free.
  • 3 cloves garlic Minced.
  • cooking spray Or a bit of olive oil.
  • salt and pepper To season.
  • 8 oz kale Stems removed, chopped into 1-inch ribbons.

Method
 

Preparation
  1. Dice the mirepoix (celery, carrots, and onion) into 1/2-inch pieces.
  2. Shred the cabbage into strips approximately 1/4-inch thick.
Brown the Turkey
  1. Heat a large skillet over medium-high heat.
  2. Lightly coat with cooking spray (or drizzle olive oil) and then add the ground turkey.
  3. Cook, breaking apart with a wooden spoon, until browned, about 5-7 minutes.
Transfer to the Crockpot
  1. Transfer the browned turkey to the crockpot.
Combine the Cubs
  1. Add the diced mirepoix, shredded cabbage, rinsed lentils, tomato sauce, diced tomatoes, broth, Worcestershire sauce, soy sauce, and minced garlic to the crockpot.
  2. Stir everything together to combine thoroughly.
Add Aromatics
  1. Place the thyme sprig and bay leaves on top of the mixture.
Slow Cook
  1. Cover the crockpot and cook on low for 6 to 8 hours.
Finish with Kale
  1. About 30 minutes before serving, discard the thyme sprig and bay leaves.
  2. Stir in the chopped kale and let it cook until tender.
Season & Serve
  1. Taste the soup and season generously with salt and pepper.
  2. Ladle into bowls and serve hot.

Notes

This soup stores nicely in airtight containers for up to 4 days in the fridge and 3 months in the freezer.