Our Favorite Turkey Lentil Veggie Soup
(Fertility- and Pregnancy-Friendly, Freezer-Ready, and Actually Delicious)
This is one of those recipes that gets made again and again in our house. It’s grounding, flavorful, and full of nutrient-dense ingredients that support hormonal balance, energy, and overall well-being—especially in preconception, early pregnancy, or postpartum.
It can be turned vegan/vegetarian easily. It also freezes beautifully, so you can make a big pot and keep some tucked away for when you don’t feel like cooking.
🥣 Why It’s Great for Fertility + Pregnancy
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Ground turkey is rich in iron and protein—important for ovulation, red blood cell production, and energy support.
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Lentils are a powerhouse of fiber, folate (B9), and plant-based protein. Folate is essential in early pregnancy.
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Sweet potatoes provide slow-burning carbs, beta-carotene (vitamin A), and potassium to support blood sugar balance.
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Carrots, garlic, and spinach are packed with antioxidants, vitamin C, and vitamin K—all helpful for immune and tissue support.
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Broth + olive oil add hydration, minerals, and healthy fat for hormone and brain function.
Supplies Needed:
- Dutch Oven/Large Pot
- Wooden Spoon
- Cutting Board
- Kitchen knife
- Measuring cup and spoons
🍲 Ingredients
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1 lb ground turkey (93% lean organic is ideal—99% gets too dry)
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2–3 Tbsp olive oil
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1 yellow onion, chopped
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6 carrots, peeled and chopped
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3–5 cloves garlic, minced
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1 large (28 oz) can diced tomatoes
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5–6 cups low-sodium vegetable broth or chicken broth
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1 cup brown lentils, rinsed
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½ bag frozen spinach (or a few handfuls fresh)
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1 large sweet potato, peeled and chopped
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Spices (to taste): red chili flakes, chili powder, cumin, curry powder, onion powder, salt, black pepper
🔥 Instructions
Makes 8-10 servings. I'd set out some glass Tupperware to freeze a serving or two for another day.
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Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and garlic. Sauté for 5–7 minutes until softened or onions are translucent.
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Add ground turkey. Cook until fully browned, breaking it up as you go.
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Stir in diced tomatoes, lentils, sweet potato, broth, and your chosen spices.
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Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, until lentils and sweet potato are tender.
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Add spinach in the final few minutes and stir to wilt. Taste and adjust seasoning if needed.
Additional Notes: I usually serve this with a whole wheat sourdough from a local bakery that I toast and serve with butter.
📝 Tips + Variations
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Freezer tip: Let cool completely, then portion into containers. Keeps for up to 3 months.
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Vegetarian version: Skip the turkey and double the lentils or add canned white beans.
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Texture note: If it thickens too much after cooling, add a splash of broth or water when reheating.
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Batch-cook tip: This recipe doubles easily for meal prep or postpartum stocking.
