Lentil and turkey soup is a perfect way to transform that leftover turkey into a comforting and flavorful meal. This is a hearty and nutritious soup that the whole family will love and it only takes 30 minutes.
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What’s to love about lentil turkey soup?
- Protein packed: Lentils are a great source of protein, and when you add in the turkey, you get a protein-packed soup that will fill you up and keep you satisfied.
- Quick and easy: This turkey lentil soup recipe needs only a short list of ingredients, one pot and 30 minutes. Just add some fresh cornbread or crusty bread for a complete meal.
- Budget friendly: Use up leftover thanksgiving turkey or leftover chicken with inexpensive lentils for a hearty and flavorful soup that costs less than a fast food meal.
- Meal prep: Soup recipes are some of my favorite recipes for meal prep. I just portion leftover soup into individual servings and freeze.
- Allergy friendly: This hearty turkey lentil soup is naturally gluten-free and dairy-free, so everyone can enjoy this delicious bowl of soup.
Ingredient Notes
Ingredient quantities and full instructions can be found in the recipe card at the end of this post.
- Turkey or chicken stock: You can make your own homemade turkey stock with the turkey carcass from your holiday meal. (Here’s how to make turkey or chicken stock). But you can also use store-bought turkey or chicken broth. I have even used vegetable broth for this recipe and it’s still delicious.
- Red Lentils: I like split red lentils in this delicious soup recipe for their color, and because red lentils cook quickly. During the cooking process, red lentils break down and melt into the soup, giving it a creamy texture.
- Carrots
- Celery
- Onion
- Garlic
- Rosemary and thyme: If you have fresh rosemary and or fresh thyme, use them. Otherwise, dried spices work too.
- Leftover turkey meat: White meat, dark meat, or a combination are fine, and you can also use leftover or rotisserie chicken.
How to make it, step by step
- In a large 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 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.
Tips and variations
- Lentils: You can easily use brown lentils or green lentils for this lentil and turkey soup. They will have a different texture and will require a longer cooking time. Whichever type of lentils you use, you’ll still have a delicious, hearty soup.
- Consistency: If you would like a thicker soup, add an additional quarter cup of red lentils, or a quarter cup of tomato paste. For a smooth, creamy soup, puree the soup with an immersion blender before adding the turkey meat.
- Vegetables: This is an easy soup recipe to use up veggies, too. You can add a potato, peeled and diced. (I like Yukon gold). Cubed sweet potatoes or butternut squash would also be great. I also like to add baby spinach or kale to get some greens in if I have it on hand.
- Garnish: I like to add a touch of spice with a pinch of red pepper flakes to each bowl. Fresh parsley is a perfect garnish. You can also top the soup with grated parmesan cheese.
- Storage: Store leftover lentil and turkey soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over medium-low heat.
- Freeze: After cooling completely, freeze soup in freezer safe containers for up to three months. Defrost overnight in the fridge.
Frequently Asked Questions
You can make this lentil soup with lean ground turkey. However, green or brown lentils, which don’t break down, would work better for that than red lentils. Just cook the ground turkey first before following the remaining recipe steps.
Yes, to make a crockpot lentil soup recipe, just add all of the ingredients, except the turkey to the slow cooker. Cook on high for 3 hours or on low for 5 hours. Then stir in the turkey meat and continue to cook until it’s heated through. Keep in mind that cook time can vary greatly from one slow cooker brand to the next.
There is no need to soak lentils before cooking with them. However, the dry lentils should be thoroughly rinsed to remove any dust or debris.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Lentil and Turkey Soup
A delicious and hearty Turkey Soup with Lentils. This easy, nourishing soup is a great way to use leftover turkey or chicken.
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Servings: 6
Calories: 287kcal
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.
Notes
- Lentils: You can easily use brown lentils or green lentils for this lentil and turkey soup. They will have a different texture and will require a longer cooking time. Whichever type of lentils you use, you’ll still have a delicious, hearty soup.
- Consistency: If you would like a thicker soup, add an additional quarter cup of red lentils, or a quarter cup of tomato paste. For a smooth, creamy soup, puree the soup with an immersion blender before adding the turkey meat.
- Vegetables: This is an easy soup recipe to use up veggies, too. You can add a potato, peeled and diced. (I like Yukon gold). Cubed sweet potatoes or butternut squash would also be great. I also like to add baby spinach or kale to get some greens in if I have it on hand.
- Garnish: I like to add a touch of spice with a pinch of red pepper flakes to each bowl. Fresh parsley is a perfect garnish. You can also top the soup with grated parmesan cheese.
- Storage: Store leftover lentil and turkey soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over medium-low heat.
- Freeze: After cooling completely, freeze soup in freezer safe containers for up to three months. Defrost overnight in the fridge.
Nutrition
Serving: 1g | Calories: 287kcal | Carbohydrates: 25g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 66mg | Sodium: 141mg | Potassium: 622mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3476IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 4mg
Colleen
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