Carmen’s Lentil-Turkey Soup

Not only is this lentil-turkey soup a super food powerhouse, it’s easy and delicious. This recipe provides appetizer-size servings for a large gathering (up to 20 adults) plus leftovers, which can be frozen. It’s a hearty meal full of protein and fiber. Enjoy!
lentil soup pic

1/2 cup La Criolla Olive Oil (aceite de oliva)
24 c water (agua)
1 onion, chopped (cebolla)
1 pepper (any color), chopped (pimiento)
4 cloves garlic (ajo)
2 packages ground turkey (pavo molido)
2 Tbsp La Criolla Complete Seasoning (sazon completo)
1 tsp La Criolla Ground Black Pepper (pimienta molida)
2 tsp La Criolla Ground Cumin (comino molido)
2 Tbsp La Criolla Adobo y Sazon
1 tsp Turmeric (curcuma)
2 La Criolla Whole Bay Leaves (hojas de laurel)
2 16oz La Criolla Lentils (dry) (lentejas)
4 medium potatoes, cubed (papas)
5 stalks celery, sliced (apio)
1 bag mini carrots (zanahorias)
1 bag chopped spinach (espinaca) or kale
coriander (cilantro) chopped
1 cup, Quinoa, soaked
Italian bread, toasted (optional)*


Pour olive oil into a large soup pot. Add onion, pepper, garlic, and celery. Cook over medium heat until tender. Add the turkey, the ground spices and bay leaves. Break up the turkey and cook about 10 minutes. Add the water and bring to a boil. Add lentils, potatoes and carrots. Cook 30-40 minutes. After 20 minutes of cooking, add the quinoa. Add spinach or kale and cilantro in the last few 2-3 minutes.

*To make Italian bread, slice a whole wheat baguette, brush lightly with La Criolla Olive Oil, sprinkle with La Criolla complete seasoning (an Italian herb blend) and brown in oven until toasted.

Vierta aciete de oliva en una caserola de sopa. Agregue cebolla, pimiento, ajo y apio. Cocine a temperatura media hasta que quede tierno. Agregue el pavo y todas las especias molidas y hojas de laurel. Rompe el pavo y cocine por 10 minutos. Agregue agua y calientela. Agregue lentejas, zanahoria y papas. Cocine por 30-40 minutos. Agregue quinoa los ultimos 15 minutos. Agregue espinaca y cilantro al final.

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