Turkey Lentil Soup

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Turkey Lentil Soup is a quick and easy soup recipe that’s hearty, comforting and a great way to use up leftover turkey! You can have this soup on the table for dinner in less than 45 minutes!

Soup season is one of the best seasons! There’s something so cozy and comforting about a bowl of homemade soup. Perhaps it’s nostalgia, or maybe it’s the way soup warms us up like a big hug.

Whatever the case, I’m here for all the soup! Especially when they’re super easy to make like this turkey lentil soup.

This recipe calls for shredded cooked turkey, so it’s the perfect way to use up leftover turkey from Thanksgiving or Christmas.

If you don’t have leftover turkey, or you used it all in this leftover turkey pot pie recipe or in these leftover turkey fajitas, then you can just cook up some buttery roasted turkey thighs to add to the soup! 

Check out the turkey lentil soup story!

Why this recipe works

1. Using precooked turkey and quick cooking red lentils means this soup is ready in less than 45 minutes. So, you can easily meal prep this soup for weekday lunches or quickly make it for dinner on busy weeknights.
2. Lentils are an affordable pantry staple and can be stored in an airtight container in the cupboard for months. They’re a healthy and inexpensive way to make soups more filling.
3. If you tend to cook a large turkey for Thanksgiving, this recipe is a great way to repurpose some of that turkey. You may even have some left to make this creamy turkey lasagna too!

Ingredients

The following is an overview of some of the ingredients needed for this recipe. For the full list of ingredients and quantities, please see the recipe card below.

You’ll need 2 cups of shredded turkey for this recipe. White or dark meat or a mix of both works fine. It just depends on your preference. You can use leftover turkey, buy store-bought shredded turkey or cook these sous vide turkey thighs and add them to the soup.

For added fiber and texture, the recipe calls for 1 cup of red lentils. These little legumes are packed with protein and fiber so they’re a filling addition to soups. Make sure you’re using dried lentils and not canned lentils, which are already cooked.

For the aromatics, I love to use onion, garlic and leeks. Leeks have a sweet onion flavor, so if you can’t find any, you can use more onion, or try green onion or shallots instead.

When using leeks, make sure they're well cleaned and the tough tops and bottoms are removed.

For flavor and color, 1 can of diced tomatoes is added to the soup. To keep the soup thick, make sure the tomatoes are drained first.

For the broth, you’ll need 6 cups of chicken broth. I like to use this homemade crockpot chicken broth or this Instant Pot chicken bone broth, but you can also substitute with this Instant Pot turkey bone broth. 

I add a little sherry vinegar to each bowl before serving. This is optional but I highly recommend it. If you don't have sherry vinegar, you can substitute it with rice vinegar or even a squeeze of fresh lemon juice.

Step by step instructions

Heat the olive oil over medium heat in a Dutch oven or large pot.

Add the garlic, onions and leeks and sauté for 3-5 minutes, until softened and aromatic.

Add the carrots, tomatoes and seasonings and stir to combine.

Add all the remaining ingredients (except the turkey and vinegar) and bring to a simmer.

Simmer on low to medium-low for 20 minutes.

Stir in the turkey and cook until heated through.

Serve drizzled with sherry vinegar.

Expert tips

1. Make sure your turkey is cooked before adding it to the soup. If you don’t have any leftover turkey, you can buy precooked shredded turkey.
2. If the soup is too thick, you can add more broth to thin it out.
3. You want the lentils soft and tender but not mushy, so be careful not to overcook them. (Red lentils will cook quickly).
4. Leeks tend to be dirty so make sure you wash them well. I usually cut them in thin slices, place them in a bowl of water, and use my fingers to break them apart to loosen up any dirt.
5. I like to use low sodium or no salt added broths for soups so I can control the amount of salt in the soup. If you use salt added broth, you may wish to reduce the amount of salt you add to the soup.
6. I don’t recommend using canned lentils in this soup. They’re already cooked, so they will get mushy as the other ingredients cook. 

Common questions

Storage and freezing

If you have leftover soup, it should last in the fridge for 3-4 days. This does depend, however, on how old your leftover turkey is. If your turkey has been leftover for 3-4 days, I would suggest freezing the remainder of the soup right away.

To freeze the soup, just make sure it's completely cooled in the fridge. Then, store it in individual freezer safe containers, making sure to leave room at the top for the soup to expand. It will last in the freezer for up to 3 months.

To reheat leftover soup, place the desired amount in a sauce pan and heat on the stovetop until warmed through. If the soup is frozen, defrost it overnight in the fridge first before reheating.

Other comforting soup recipes

• Instant Pot Chicken Quinoa Soup
• Creamy Tortellini Soup
• Instant Pot Split Pea Soup
• Instant Pot Tomato Soup
• Roasted Butternut Squash Soup

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!