This Turkey Veggie Stew is a comforting, nutrient-rich meal that’s easy to make and perfect for a variety of diets. Packed with lean protein, fiber-rich lentils, and wholesome vegetables, this stew is both satisfying and healthy. Whether you’re looking for a warming weeknight dinner or a nourishing meal to share, this recipe is a great go-to option.
Who Is This Recipe Good For?
This stew is a great choice for:
✔ Gluten-Free Diets – Use tamari instead of soy sauce for a completely gluten-free meal.
✔ Dairy-Free Options – Simply omit the Greek yogurt or use a dairy-free alternative.
✔ High-Protein Needs – Lean ground turkey and lentils provide a hearty dose of protein.
✔ Heart-Healthy & DASH Diet Approved: This recipe is naturally low in saturated fat, thanks to the lean turkey and olive oil. Lentils and vegetables provide heart-healthy fiber, and the use of herbs like rosemary and thyme adds flavor without relying on excess sodium. To make it even more DASH-friendly, use a low-sodium broth and tamari instead of regular soy sauce.
✔ Diabetes-Friendly: This stew is balanced with lean protein, fiber-rich lentils, and non-starchy vegetables, which can help stabilize blood sugar levels. While potatoes are a higher-carb ingredient, they provide fiber and nutrients. If needed, you can reduce the portion of potatoes or substitute some with cauliflower or extra lentils for a lower glycemic impact
Why This Turkey Veggie Stew is So Good for You
This stew isn’t just comforting—it’s packed with essential nutrients to fuel your body. Lean ground turkey provides high-quality protein without excess fat. Lentils add plant-based protein and fiber, promoting good digestion and keeping you full longer. Carrots, celery, and potatoes bring important vitamins and minerals like potassium, vitamin C, and beta-carotene for immune support. The addition of rosemary and thyme not only enhances flavor but also provides antioxidants.
Ingredients You’ll Need
- Lean Ground Turkey – A great source of protein while being lower in fat.
- Carrots, Celery, Potatoes, & Onion – These classic stew veggies add flavor, texture, and important nutrients like fiber and vitamins.
- Lentils – Provide plant-based protein and help make the stew extra filling.
- Chicken Broth – Adds rich, savory flavor; opt for low-sodium for better control over salt content.
- Garlic & Herbs (Rosemary & Thyme) – Boosts the depth of flavor with natural seasoning.
- Dijon Mustard & Soy Sauce – Give a subtle umami flavor that enhances the taste of the broth.
- Olive Oil – A heart-healthy fat for sautéing, easily make it oil-free by sautéing onions in water instead.
- Greek Yogurt (Optional for Garnish) – Adds a creamy, tangy touch, but you can use a dairy-free alternative if needed.
How to Make Turkey Veggie Stew
- Sauté the Aromatics & Turkey
Heat olive oil in a large soup pot over medium heat. Add the diced onion, garlic, and ground turkey. Cook, breaking up the turkey, until it’s browned and no longer pink.
- Add the Vegetables
Stir in the diced carrots, celery, and potatoes. Let them cook for a few minutes to start softening.
- Add the Lentils & Seasonings
Pour in the lentils, chicken broth, rosemary, thyme, mustard, and soy sauce. Stir well to combine.
- Simmer the Stew
Increase the heat to high and bring the stew to a boil. Cover, reduce the heat, and let it simmer for 30 minutes, stirring occasionally.
- Adjust & Serve
Season with salt and pepper to taste. Use salt-free seasoning for heart health. Serve warm with a dollop of Greek yogurt or a dairy-free alternative if needed. Enjoy!
A Warm, Nourishing Meal for Any Occasion
This Turkey Veggie Stew is the kind of meal that feels like a warm hug—hearty, wholesome, and made with simple, good-for-you ingredients. It’s perfect for busy nights, or for bringing to a friend who could use a little extra comfort. Packed with protein, fiber, and heart-healthy goodness, it’s a great option for a variety of dietary needs. Plus, it’s easy to make and full of flavor—because healthy food should still be delicious!
Disclaimer
This recipe is provided for general informational purposes and is not a substitute for medical advice. Always consult your doctor or a registered dietitian for personalized dietary recommendations.
Providing comfort can be as simple as sharing a warm, nourishing meal. These easy recipes and thoughtful tips help you care with kindness.
Turkish Veggie Stew
Ingredients
- 1 lb ground turkey
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 4 large yellow potatoes, peeled and diced
- 1 yellow onion, diced
- 1 cup lentils
- 5 cups chicken broth
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- ½ tsp dried thyme
- 2 tbsp Dijon mustard (or yellow mustard)
- 1½ tbsp soy sauce (use tamari for gluten-free)
- salt and pepper to taste
- Greek yogurt for garnish (optional, use dairy-free yogurt if needed)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, and ground turkey, breaking up the meat as it cooks.
- Once the turkey is partially cooked, add carrots, celery, and potatoes. Stir and let cook for a few minutes.
- Add lentils, rosemary, thyme, mustard, soy sauce, and chicken broth. Stir to combine.
- Turn heat to high and bring to a boil. Cover with a lid, reduce heat, and let simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve warm, topped with a dollop of plain Greek yogurt or a dairy-free alternative if needed. Enjoy!
Video
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below and let me know what you thought!
Shelly Brown-Qualls
This recipe was shared with me by my son’s sweet girlfriend, and it’s become a favorite. Not only is it absolutely delicious, but it’s also something I feel genuinely good about taking to a friend in need. I made it twice in one week—once for a friend recovering from heart surgery and again for someone who had a hip replacement. I love knowing I’m giving them something comforting, nourishing, and healthy.
Bonus this keeps well in fridge and gets better! I truly love this recipe!I just made it for a friend and he said it was the best soup he has had.