Turkey Lentil Soup

Turkey Lentil Soup is a quick and easy soup recipe that’s hearty, comforting and a great way to use up leftover holiday turkey!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 227kcal

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.

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.
If the soup is too thick, you can add more broth to thin it out.
You want the lentils soft and tender but not mushy, so be careful not to overcook them. (Red lentils will cook quickly).
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.
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.
I don’t recommend using canned lentils in this soup. They’re already cooked, so they will get mushy as the other ingredients cook.