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.

Course Main Course, Soup

Cuisine American

Keyword turkey lentil soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 218kcal

Author Christina Koncker

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.

Nutrition