5 from 162 votes
Lentil and Turkey Soup
Lentil and Turkey Soup combines red lentils, cooked turkey pieces, and a classic vegetable base of onion, celery, and carrot in a savory broth flavored with garlic, rosemary, and thyme. The soup offers a hearty texture from tender lentils softened after simmering, complemented by the added turkey chunks for protein. This filling soup is a good use for leftover turkey and can be adjusted with other vegetables or spices to suit preferences.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
287 kcal
Course:
Soup
Cuisine:
Indian, American, Canadian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 287
% 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.