Hi friends,
Happy New Year! I hope you’re all staying healthy amidst the current Covid surge.
This week, I’m sharing a hearty cold-weather soup brimming with warm spices, ground turkey, tender lentils, and fresh herbs. The dish tastes better and better as it sits and reheats well, so it’s great to make ahead and enjoy throughout the week.
The Inspiration
This turkey lentil soup is a nod to my childhood, specifically my mom's turkey keema — a delightful combination of spiced ground meat simmered in an onion-tomato gravy and garnished with ample fresh lime juice. I experimented with that flavor profile in crafting this dish, infusing the broth with warm spices, lime juice, and vibrant herbs.
I started by testing the soup with an Indian-inspired spice blend of chili powder, ground coriander, and turmeric. The final version, though, includes a bit of Chinese five-spice, resulting in a warmer and more complex flavor profile.
Five-spice is a traditional blend of spices used in Chinese cuisine and often contains a mix of star anise, cloves, cinnamon, Sichuan, and fennel (though the exact spices can vary!).
In truth, this was a bit of a happy accident; I thought I had thrown cumin into the pot but later realized it was actually five-spice. Upon testing the recipe without it, I found that the soup felt unbalanced. My theory? The earthier notes in five-spice bring that bit of extra body that truly satisfies the soul of the dish.
Can't find five-spice powder? Try another warm spice blend, like baharat or garam masala.
Turkey & Lentil Soup
TIP #1: Look for French green lentils, such as Puy lentils, which remain tender and firm even after cooking. Avoid using red or brown lentils, as they will absorb more water in the cooking process and disintegrate into a mushier texture.
TIP #2: For a bit more heft, serve this soup with some warm pita on the side.
Grab the full recipe below. ↓
FAQs on Lentils
When I first started cooking lentils, I felt super intimidated. But don’t be afraid, they’re easier to prepare than you think! So, I compiled this quick FAQ to help answer your most commonly asked questions.
Q: Do I need to rinse lentils before cooking?
A: Yes, you do! Given the unique harvest methods for lentils, it's common to find bits of dirt, debris, and small pebbles accompanying them. Be sure to sift through and rinse them before diving into the cooking process.
Q: Do I need to soak lentils before cooking?
A: No, you don’t need to soak lentils before cooking them. However, soaking can improve digestion and reduce their cooking time. And some varieties take a while to cook on the stovetop, so a long soak can be very beneficial. Keep in mind that pre-soaking lentils for a recipe that doesn't specify soaking will result in faster cooking and less liquid absorption. Be sure to make adjustments to the recipe accordingly.
Q: How do I know when lentils are properly cooked?
A: So, it depends on the type! Split red and yellow lentils disintegrate into a mashable, soupy texture. French green lentils (or Puy lentils) and Beluga lentils stay firm. Brown lentils and some green lentils (of the non-French variety) are in between; they retain their shape but have a slightly softer texture. To check doneness, taste several lentils, as they can cook slightly unevenly.
Q: How do I make lentils, well, taste less bland?
A: Lentils can take a LOT of flavor, so don’t be shy! Try simmering them with a glug of olive oil and kombu (kombu also magically tenderizes legumes and reduces gas), bay leaves, or warming spices. Discard the kombu and/or bay leaf before serving. After cooking, make sure to add a good amount of salt. Finally, a bit of acidity, either from lemon juice, lime juice, or apple cider vinegar, and chopped fresh herbs can really enhance the flavors.
More Lentil Recipes
Looking for more ideas on cooking with lentils? Try these reader-favorite recipes below!
Masoor Dal with Spicy Tadka: A flavorful dal made with a base of red lentils, onions, and tomato finished with crispy garlic oil (tadka).
Spiced Squash, Lentils, and Labneh: Roasted spiced squash with labneh, lentils, and herbs make a satisfying weeknight dinner in the fall and winter months.
That’s all for this week. Have a great weekend!
-Karishma