This Hearty Lentil & Stuffed Green Pepper Soup is a fantastic blend of nourishing ingredients that promise to warm your soul on a chilly day. Perfect for a cozy family dinner, this soup combines the earthy flavors of lentils with the delightful crunch of green peppers, all wrapped up in a comforting broth.
Olive oil is the perfect base for browning the turkey and sautéing vegetables, offering a subtle richness. The ground turkey adds protein and a mild flavor that complements the other ingredients without overpowering them. Onions, carrots, and celery form the classic mirepoix, which serves as the flavor foundation of the soup. Garlic infuses a fragrant punch that lifts the dish.
Green bell peppers bring a fresh, slightly sweet crunch and vibrant color. Dry lentils are the hearty backbone of the soup, providing both texture and nutrition. The canned diced tomatoes add a touch of acidity and brightness to balance the flavors. Chicken broth is the liquid base that brings everything together.
The spices — dried oregano, smoked paprika, and cumin — add warmth and depth. Salt and pepper season the soup to taste, and the bay leaf imparts a subtle herbal note. Finally, a splash of lemon juice adds zestiness, while fresh parsley provides a pop of color and freshness as a garnish.
This soup pairs perfectly with a slice of crusty bread for dipping. A fresh side salad with a tangy vinaigrette would also complement the rich flavors. If you're feeling indulgent, a dollop of sour cream on top can add a creamy contrast.
Start by heating your olive oil in a large pot over medium heat. Toss in the ground turkey, breaking it up with a spoon as it cooks. You're aiming for a nice brown color, which will add a deeper flavor to your soup.
Once the turkey is browned, add the onions, carrots, and celery. Let them sauté until they're tender, stirring occasionally. This should take about 5 minutes. Add the garlic and stir for another minute until it's fragrant.
Next, throw in the chopped green bell peppers. Cook them for 2-3 minutes, just until they begin to soften. You want them to retain some crunch in the finished soup.
Now, add the dry lentils, diced tomatoes, chicken broth, oregano, smoked paprika, cumin, salt, and pepper. Toss in the bay leaf for good measure. Give everything a good stir, then increase the heat to bring it to a boil.
Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 30-40 minutes, or until the lentils are tender. Stir occasionally to make sure nothing sticks to the bottom.
Remove the bay leaf before serving. Stir in the lemon juice, taste, and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley for a burst of color and flavor.
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