0 from 6 votes
Turkey Lentil Soup
This Turkey Lentil Soup is the perfect way to use up leftover turkey; it’s beautifully balanced against earthy lentils and hints of heat from fire-roasted tomatoes.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 218 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 4 large garlic cloves peeled and finely minced
- 1 10-ounce cans fire-roasted Rotel tomatoes
- 1 cup green or brown lentils rinsed
- 1 pound leftover turkey, shredded into small pieces
- 2 quarts chicken broth (8 cups)
- 1 bay leaf
- 2 medium Yukon gold potatoes diced into small cubes, (around 1 ¾ - 2 cups)
- salt to taste (optional)
- black pepper to taste (optional)
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. When the oil shimmers with heat, add the onion and cook for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional minute, stirring occasionally.
- Add the Rotel tomatoes, lentils, turkey, chicken broth, and bay leaf, stirring occasionally until it simmers. Cover partially and simmer, stirring every once in a while, until the lentils are tender, around 50 minutes. It’s okay if they aren’t quite done at this point since in the next step you’ll be adding potatoes and continuing to cook.
- Add the diced potatoes and simmer until tender, 10 minutes.
- Discard the bay leaf. Taste and season with salt and pepper, if desired. I usually use a full-flavored broth (not low sodium) and don't need to add additional salt.
- Ladle the soup into bowls and serve with your favorite carb.
Cup of Yum
Notes
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- Make it zesty by adding fresh jalapenos or serranos, a dash of hot sauce, or cayenne pepper or red pepper flakes.
- Store leftover soup in a lidded container in the refrigerator for up to five days, or in the freezer for 3-6 months.
Nutrition Information
Calories
218kcal
(11%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
43mg
(14%)
Sodium
949mg
(40%)
Potassium
610mg
(17%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
33IU
(1%)
Vitamin C
11mg
(12%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 218
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 43mg | 14% |
| Sodium | 949mg | 40% |
| Potassium | 610mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.