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Published: Oct 27, 2022 · Modified: Dec 1, 2022 by Tino Marie · This post may contain affiliate links · Leave a Comment

Turkey Lentil Soup

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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. 

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I LOVE this soup. It’s so cozy and rich, full of umami. It’s got a gentle heat from the fire-roasted tomatoes in Rotel that’s beautifully balanced against the earthy lentils. The turkey absorbs all of those delicious flavors and becomes incredibly tender as the lentils cook. I like to add Yukon Gold potatoes towards the end of cook time to round out the soup with bites of comforting carbs. 

Turkey Lentil Soup with Garlic Naan
Turkey Lentil Soup with Garlic Naan

This is now officially my go-to soup for leftover Thanksgiving turkey. Plus it’s a surefire way to repurpose turkey that may have wound up a little dry, despite your best efforts to produce a moist bird. 

Jump to:
  • How do you make Turkey Lentil Soup?
  • Ingredients
  • Instructions
  • Soup-er Substitutions
  • Spicy Turkey Lentil Soup Variation
  • Equipment
  • Soup Storage
  • Frequently Asked Questions
  • If you like Turkey Lentil Soup...
  • Turkey Lentil Soup

How do you make Turkey Lentil Soup?

To make this cozy Turkey Lentil Soup you will need the following ingredients:

Ingredients needed for Turkey Lentil Soup

Ingredients

  • extra-virgin olive oil
  • medium yellow onion, finely chopped
  • large garlic cloves, peeled and finely minced
  • fire-roasted Rotel tomatoes
  • green or brown lentils, rinsed 
  • leftover turkey, shredded into small pieces 
  • chicken broth 
  • bay leaf
  • medium-sized Yukon gold potatoes
  • salt and black pepper, to taste (optional)

See recipe card for quantities. Makes 6-8 hearty servings.

Instructions

Here's how you make a large batch of comforting Turkey Lentil Soup - like chili, it's flavor gets even better the next day!

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. 

Turkey Lentil Soup with potatoes

Add the diced potatoes and simmer until tender, 10 minutes.

Turkey Lentil Soup

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.

Turkey Lentil Soup with Garlic Naan

Ladle the soup into bowls and serve with your favorite carb. 

This recipe was adapted from Food & Wine’s Lentil Soup with Smoked Turkey. 

Hint: If I have leftover turkey drippings from cooking the turkey, I use them in combination with the chicken stock in this recipe. You could also use and make your own cooking broth - try this Instant Pot Beef Bone Broth.

Soup-er Substitutions

Here are a few suggested substitutions you can make if modifications are needed. 

  • Ro-tel - You can also used crushed tomatoes here instead. A fire-roasted tomato variety are my go-to when I don’t have Ro-tel on hand.
  • Lentils - Green or brown lentils work best here. If you don’t have lentils on hand but really, really want to make this soup, you can add in a 16 ounce can of pinto beans or garbanzo beans. 
  • Turkey - This soup would be fantastic with ground turkey as well. Or you could swap in shredded chicken, shredded pork, or even shredded beef.
  • Chicken broth - I like to use chicken broth along with any leftover turkey drippings in this soup. But you can use whatever broth you’d like (vegetable, beef, etc.). 
  • Yukon gold potatoes - Yukon golds are an agreeable potato and hold their shape well in this soup. If you want a substitute, I’d go with red potatoes.
Turkey Lentil Soup

Spicy Turkey Lentil Soup Variation

If you want to pump up the heat, try these tips to achieve spicy Turkey Lentil Soup perfection.

  • Add 2-3 finely jalapenos; leave the pith on for extra heat!
  • Add a few dashes of cayenne pepper and/or red pepper flakes. Add a small amount, then taste and adjust until you reach the level of heat you desire. 
  • Finish with a few dashes of your favorite hot sauce - I tend to reach for the OG Tabasco or Cholula.

Equipment

Large Pot or Dutch Oven

Soup Storage

Store leftover Turkey Lentil Soup in a lidded container in the refrigerator for up to five days, or in the freezer for 3-6 months.

Turkey Lentil Stew

Frequently Asked Questions

What should I serve with Turkey Lentil Soup?

You should definitely pair this cozy soup with a complimentary carb, like a toasty slice from a baguette or crackers. I like to serve it with Garlic Naan from Trader Joe’s. 

Pairing with an appetizer is also a good option. Try pairing this Turkey Lentil Soup with Chorizo Stuffed Mushrooms, Baked Goat Cheese Tomato Dip, or Cheddar Bay Sausage Balls.

Can I cook this Turkey Lentil Soup in a slow cooker?

You sure can! Add all of the ingredients (except for the potatoes) to a slow cooker, stir, and cook on High for 5-6 hours and Low for around 8-9 hours. Add the potatoes in towards the end of cooking time, as they will need at least 45 minutes to 1 hour to cook through.

If you like Turkey Lentil Soup...

Try these other comforting soups!

  • Instant Pot Pozole
  • Creamy Taco Soup
  • 4-Ingredient Potato Soup
  • Creamy Baked Sweet Potato Soup
  • Spicy Roasted Carrot Soup
  • Zesty Baked Potato Soup
Turkey Lentil Soup with Garlic Naan

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course, Soup
Servings 8 servings

Equipment

  • 1 Dutch oven

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. 
Keyword turkey lentil soup
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Turkey Lentil Soup
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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

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