Turkey Lentil Soup
Turkey Lentil Soup is the perfect way to use leftover turkey; it’s beautifully balanced against earthy lentils and fire-roasted tomatoes.
– yellow onion
– garlic cloves
– fire-roasted Rotel tomatoes
– green or brown lentils
– leftover turkey
– chicken broth
– bay leaf
– Yukon gold potatoes
Add olive oil and diced onion to a large pot and cook for 5 minutes, stirring occasionally.
Add 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.
Add the diced potatoes and simmer until tender, 10 minutes.
Discard the bay leaf. Taste and season with salt and pepper, if desired. Makes 6-8 servings.
Ladle the soup into bowls and serve with your favorite carb.
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