1-Soaking the legumes: Begin by soaking the lentils and split peas for at least 4 hours or overnight to aid digestion and reduce cooking time, then drain and rinse them thoroughly. This step ensures the legumes cook evenly and absorb flavors from the other components.

2-Cooking the meat and aromatics: Next, heat the olive oil in a large pot over medium heat and cook the ground turkey, diced onion, and minced garlic until the meat is browned and aromatic, about 5-7 minutes. Stir in the salt, pepper, and spices including cumin, smoked paprika, tarragon, coriander, and turmeric for 1 minute to release their flavors. Add the broth, carrots, potato, and drained legumes to the pot, then bring everything to a boil.

3-Cooking and Finishing Touches: Reduce the heat to low and simmer covered for 35-45 minutes, stirring occasionally, until the lentils, split peas, and vegetables are tender. If the soup is too thick, adjust the consistency with a bit of water. For a creamier texture, blend about 2 cups of the soup and stir it back into the pot before serving with crusty bread and optional toppings like roasted edamame or pumpkin seeds.