Lentil and Turkey Soup
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5.0
162 reviews
Excellent
Lentil and Turkey Soup
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A delicious and hearty Turkey Soup with Lentils. This easy, nourishing soup is a great way to use leftover turkey or chicken.
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced (one cup)
- 2 celery stalks diced (one cup)
- 2 carrots peeled and diced (one cup)
- 6 cups chicken or turkey broth
- 1 cup split red lentils rinsed
- 2 garlic cloves minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cups cooked turkey or chicken pieces
- salt and black pepper
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Instructions
- In a large soup pot or Dutch oven, heat the oil over medium high heat.
- Add the onion, carrot, and celery and cook, stilling occasionally, until softened, about 5 minutes.
- Add the rest of the ingredients, except the turkey pieces.
- Bring to a boil over medium high heat, then reduce to a simmer and cook for 20 minutes, until the lentils are tender.
- Stir in the cooked turkey and heat for about a minute, until heated through.
- Add salt and black pepper to taste.
Equipments used:
Notes
- Lentils: You can easily use brown lentils or green lentils for this lentil and turkey soup. They will have a different texture and will require a longer cooking time. Whichever type of lentils you use, you'll still have a delicious, hearty soup.
- Consistency: If you would like a thicker soup, add an additional quarter cup of red lentils, or a quarter cup of tomato paste. For a smooth, creamy soup, puree the soup with an immersion blender before adding the turkey meat.
- Vegetables: This is an easy soup recipe to use up veggies, too. You can add a potato, peeled and diced. (I like Yukon gold). Cubed sweet potatoes or butternut squash would also be great. I also like to add baby spinach or kale to get some greens in if I have it on hand.
- Garnish: I like to add a touch of spice with a pinch of red pepper flakes to each bowl. Fresh parsley is a perfect garnish. You can also top the soup with grated parmesan cheese.
- Storage: Store leftover lentil and turkey soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over medium-low heat.
- Freeze: After cooling completely, freeze soup in freezer safe containers for up to three months. Defrost overnight in the fridge.
Nutrition Information
Show Details
Serving
1g
Calories
287kcal
(14%)
Carbohydrates
25g
(8%)
Protein
37g
(74%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
66mg
(22%)
Sodium
141mg
(6%)
Potassium
622mg
(18%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
3476IU
(70%)
Vitamin C
5mg
(6%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 37g | 74% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 141mg | 6% |
| Potassium | 622mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 3476IU | 70% |
| Vitamin C | 5mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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