Turkey Sausage and Lentil Soup

READY IN: 1hr 5mins
Recipe by yogiclarebear

Modified from a recipe found in TOH's Light and Tasty, October 2007. The original recipe was sent in by Suzanne of Blythewood, SC. I added more meat and used turkey instead. Also added more veggies. Great with a grilled cheese sammy and a salad for a warm dinner.

Top Review by EssieGriff

Made a whole batch for lunch and to freeze. Very yummy. I used ground turkey, and added it to the pot after step 1. Added herbs de provence, cayenne and salt for seasoning the turkey. Then used 2 cups homemade stock, and 1 cup water with Organic Chicken Better than Bouillon, 4 fresh tomatoes, and no worcestershire sauce since I didn't have any. Will definitely make again this winter.

Ingredients Nutrition


  1. In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
  2. Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
  3. Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
  4. Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.

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