Lentil and Turkey Soup
User Reviews
5
Lentil and Turkey Soup
Description
The Lentil and Turkey Soup brings together rinsed red lentils cooked in chicken or turkey broth with diced onion, carrot, and celery sautéed in olive oil to build flavor. Garlic, dried rosemary, and thyme add aromatic notes. After simmering until the lentils are soft, cooked turkey pieces are stirred in and warmed through. The combination gives a thick, yet not creamy, textured soup with tender lentils and meaty turkey chunks throughout.
The flavor is lightly herbal with a subtle garlic and thyme presence. The softened vegetables and lentils create a hearty base fit for cold weather or a nourishing meal. It can be served alone or with crusty bread for a filling lunch or dinner option.
Notes mention using different lentil varieties which will alter texture and cooking time, as well as options to thicken the soup further or add extra vegetables such as potatoes and greens. Garnishing with red pepper flakes, fresh parsley, or parmesan cheese can enhance the final presentation and taste. Leftovers can be refrigerated for up to three days or frozen for three months, making this recipe convenient for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced (one cup, small
- 2 celery diced (one cup, stalks
- 2 carrot peeled and diced (one cup
- 6 cups chicken broth or turkey broth
- 1 cup red lentils rinsed, split
- 2 garlic minced, cloves
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 2 cups turkey or chicken pieces, cooked
- salt
- black pepper
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.
Notes
- Brown or green lentils may be used but require longer cooking and produce a different texture.
- To thicken, add extra red lentils or tomato paste; for a creamy texture, puree soup before adding turkey.
- Incorporate additional vegetables like peeled diced potatoes, sweet potatoes, butternut squash, or leafy greens for variety.
- Red pepper flakes and fresh parsley are good garnishes; parmesan cheese adds richness if desired.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months after cooling completely.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
