A hearty soup recipe with lentils, split peas, ground turkey and vegetables, seasoned with cumin, coriander and smoked paprika. Serve this lentil and split pea soup with crusty bread for a warming and wholesome meal.
You might also love these homemade bread bowls, Colorado style pork green chili, and cheesy sausage biscuits.
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Why You’ll Love This Recipe
Packed with Protein. With protein rich ingredients like lentils, split peas, ground turkey and chicken stock, this soup is the perfect high protein meal.
Great Leftover. I love to make a big batch of this soup and then warm up the leftovers throughout the week for lunch.
Perfect with a Side of Bread. I have so many wonderful high altitude tested recipes for homemade bread – get the recipes here.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Lentils and Split Peas. You’ll find the dried lentils and split peas near the dried beans and rice at your grocery store. You can use either red or green lentils.
- Ground Turkey. Instead of turkey, you could also use lean ground beef or chicken, or even pork or sausage if you like.
- Vegetables. I like to add onion, garlic, carrots and potatoes, but I’ve often made this soup without the carrots and potatoes, and it’s good either way.
- Spices. Besides salt and pepper, a blend of cumin, smoked paprika, tarragon, coriander and turmeric adds so much flavor.
Instructions
- In a large bowl, cover the lentils and split peas with plenty of water, then let them soak at room temperature for at least 4 hours. You can also leave them to sit overnight. Drain the water, then rinse the lentils and split peas.
- In a large stock pot, heat the olive oil over medium heat. Add the ground turkey, onion and garlic, and cook for about 5 minutes, breaking up the meat with a wooden spoon, until the meat is cooked through.
- Add the salt, pepper and spices, and cook for 1 minute.
- Add the chicken stock, diced carrots and potato, and the drained lentils and split peas.
- Cover the pot, and bring to a boil over medium heat. Reduce to low and simmer, covered, for about 35-45 minutes, until the lentils and vegetables have softened.
- Much of the liquid will be absorbed as the soup cooks, so add water, a half cup at a time, if you want a more brothy consistency. Taste the soup and add more salt, if desired.
- For a thicker, creamier texture, remove 2 cups of the soup and blend it smooth in your blender. Stir the blended soup back into the pot. This step is completely optional.
- For serving, I like a bit of crunch with the soup, so I topped mine with dry roasted edamame, pumpkin seeds, and homemade crusty bread.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover soup in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3-6 months.
For a vegetarian option, leave out the meat, and use vegetable broth instead of chicken broth.
I always recommend soaking lentils first. By soaking the lentils, and then discarding the soaking water, you’ll break down some of the starches that cause digestive discomfort.
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Smoky Lentil and Split Pea Soup
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Stock Pot
Ingredients
- 1 cup dried lentils
- 1 cup split peas
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 cup diced onion
- 1 tbsp minced garlic
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp coarse ground black pepper
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried tarragon
- ½ tsp coriander
- ½ tsp turmeric
- 1 quart low sodium chicken bone broth or stock
- 2 large carrots, peeled and diced
- 1 large russet potato, scrubbed and diced
Instructions
- In a large bowl, cover the lentils and split peas with plenty of water, then let them soak at room temperature for at least 4 hours. You can also leave them to sit overnight. Drain the water, then rinse the lentils and split peas.
- In a large stock pot, heat the olive oil over medium heat. Add the ground turkey, onion and garlic, and cook for about 5 minutes, breaking up the meat with a wooden spoon, until the meat is cooked through.
- Add the salt, pepper and spices, and cook for 1 minute.
- Add the chicken stock, diced carrots and potato, and the drained lentils and split peas.
- Cover the pot, and bring to a boil over medium heat. Reduce to low and simmer, covered, for about 35-45 minutes, until the lentils and vegetables have softened.
- Much of the liquid will be absorbed as the soup cooks, so add water, a half cup at a time, if you want a more brothy consistency. Taste the soup and add more salt, if desired.
- For a thicker, creamier texture, remove 2 cups of the soup and blend it smooth in your blender. Stir the blended soup back into the pot. This step is completely optional.
- For serving, I like a bit of crunch with the soup, so I topped mine with dry roasted edamame, pumpkin seeds, and homemade crusty bread.
- The leftover soup continues to thicken as the lentils absorb more liquid, so add more water as needed.
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