Smoky Lentil and Split Pea Soup
Hearty soup with lentils, split peas, ground turkey and vegetables, seasoned with cumin, coriander and smoked paprika. Serve with crusty bread for a warming and wholesome meal.
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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.
Notes
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.
Instead of ground turkey, you can use lean ground beef, chicken, pork, or even mild Italian sausage. Diced ham would also be great.
For a vegetarian option, leave out the meat, and use vegetable broth instead of chicken broth.
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