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!
Servings 6 servings
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.
Serving: 8ounces | Calories: 227kcal | Carbohydrates: 27g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1808mg | Potassium: 838mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3784IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 5mg