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From the kitchen

Loaded Lentil Soup

For the mom who needs quick, simple and hearty without sacrificing a wholesome, protein-packed meal—this one’s for you

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From the kitchen: Loaded Lentil Soup

There’s something about the first hint of fall that makes me immediately reach for my soup pot. This Loaded Lentil Soup is everything I want in a weeknight meal—warm, cozy, hearty and simple enough to throw together without spending hours in the kitchen.

I take a classic lentil soup and load it up with ground turkey, fresh vegetables and kale, making it filling and packed with protein while still feeling like good old-fashioned comfort food. It’s one of those meals that tastes even better the next day, so make a big pot and enjoy the leftovers!

Cozy, nourishing, high-protein and perfect for soup season.

From Christen's kitchen

The recipe

Ingredients

  • 1 lb bag dried lentils, rinsed
  • 1 lb ground turkey
  • Olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, grated
  • 1 tablespoon tomato paste
  • 8 cups chicken or beef broth
  • 2–3 cups chopped kale
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon adobo seasoning
  • Salt and pepper, to taste

Directions

  1. Brown the ground turkey in a large soup pot. Season with salt and pepper. Remove and set aside.
  2. Add a drizzle of olive oil, then add the onion, carrots, celery and garlic. Sauté until the vegetables begin to soften.
  3. Stir in the lentils, tomato paste, broth, turkey and herbs. Season with salt and pepper.
  4. Bring to a boil, then reduce to a simmer and cook covered for 25–35 minutes, or until the lentils are tender.
  5. Add the kale during the final 5–10 minutes of cooking so it wilts but still has some color. Top with grated Parmesan. Taste, adjust the seasoning and serve!