Turkey and Red Lentil Soup
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Source: https://recipheon.com/en/recipes/soups/turkey-and-red-lentil-soup
About this recipe
Turkey and red lentil soup with carrot and curry is a hearty broth-based soup for a filling lunch. Turkey breast adds protein and makes it substantial enough for a complete meal, while red lentils naturally thicken the broth. Carrot adds gentle sweetness, and curry brings a warm, distinct aroma. This meat-based soup remains lighter than traditional dishes enriched with cream.
Ingredients
Servings: 4
180 g red lentils
180 g turkey breast
1 carrot
900 ml broth
1 teaspoon curry powder
Steps
Rinse the red lentils, cut the turkey into small pieces, and prepare the carrot for cooking in the broth with curry.
Add the turkey and carrot to the broth and cook for a few minutes, until the meat begins to turn opaque.
Add the rinsed red lentils and curry powder and cook for 12–15 minutes, until the lentils are tender and slightly thicken the soup.
Stop cooking when the turkey is tender and the lentils are well incorporated into the broth. Let the soup stand for a few minutes before serving.
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