You’ll love Turkey Lentil Soup all winter, but especially when you have turkey leftovers! This is one of those recipes your friends will be asking for over and over. Packed with leftover turkey, tender lentils, and veggies, this soup is guaranteed to keep bellies full and satisfied. It’s quick and easy to make, and leftovers freeze beautifully!
The start of the winter season also marks the start of soup season. My friends and family love sharing our favorite soup recipes that warm us up on cold days, and I am always pushing my turkey lentil soup on anyone who listens. It’s my tried and true all season long!
This protein-packed soup is filled with turkey, fiber-rich lentils, and a medley of veggies, making it hearty and substantial for those cold winter days. But the best part is that it’s an easy solution when faced with what to do with leftover turkey – the question we all ask ourselves the day after Thanksgiving! I repurpose my Herbs de Provence turkey from holiday meals in this leftover turkey soup to switch up my regular and repetitive leftover turkey sandwiches. It’s easy, delicious, and prevents food waste!
Pair a big bowl of this with crusty bread or homemade dinner rolls for a full meal. It’s guaranteed to have everyone asking for seconds!
For more leftover turkey recipes, try out my Leftover Turkey Quesadilla or Turkey Biscuit Pot Pie.
Jump to:
Why You'll Love It
The reasons to love lentil turkey soup are endless, but I'll get you started with a few:
- Healthy & Nourishing. Packed with lentils, turkey, and vegetables, you’ll get a complete, wholesome, and protein-filled meal the whole family will love. It’s an easy way to get veggies into your kids' mouths without them putting up a fight.
- Quick, Easy & Convenient. On those busy weeknights, you’ll be extra grateful for this soup. It’s super easy to make, ready in under an hour, and requires only simple pantry basics – no grocery store trip needed!
- Best Freezer Meal. Leftovers freeze beautifully – and somehow taste better! Pack up leftovers and store them in the freezer for future meals, or make extra quantities and freeze half. Add it to the list of my top 5 freezer-friendly meals.
Important Ingredients
A medley of wholesome ingredients joins forces to make a soup we can’t get enough of.
- Leftover Turkey - Shred leftover holiday turkey and let it work its magic in lentil soup. Turkey meat is lean, rich in iron, and lower in calories, but it’s not lacking in flavor. A win for your health and taste buds
- Olive Oil - You’ll need a light drizzle of olive oil for sautéing the veggies.
- Onion - Yellow onion, specifically, but white onion is fine. Both add natural sweetness, enhancing the soup’s flavor.
- Carrots - Sliced rounds of carrots add bright color and texture. Yum!
- Garlic - Sauteed garlic is irresistible and makes everything better, including this aromatic lentil turkey soup.
- Diced Tomatoes - Form the soup’s deep, savory base. Use one can of diced tomatoes or tomato paste.
- Vegetable Stock - This liquid base makes the soup… soup! Use vegetable broth for a more earthy flavor or chicken or turkey broth for more savoriness. Opting for store-bought makes it even easier and more convenient.
- Lentils - Green or brown lentils are the best bet. They hold their shape and won’t get too mushy, ruining the texture.
- Baby Spinach - We couldn’t leave this superfood out of this hearty soup. Spinach adds a pop of color and extra nutrients. Fresh is best, but frozen chopped spinach works just as well – thaw and drain first.
- Seasonings - Pull out kosher salt, black pepper, cumin, and Italian seasonings to add flavor and dimension.
Swaps and Substitutions
An easy recipe wouldn’t be complete without some simple ingredient substitutions and swaps!
- Meat. You can repurpose a variety of leftover meats in this soup, not just turkey! Try shredded leftover rotisserie chicken, cooked or ground chicken, or diced leftover ham for a smoky element.
- Broth. Chicken broth or chicken stock can easily be used in place of the vegetable broth. Go with your preference!
- Greens. Swap out spinach for another superfood green: kale. With a heartier texture than spinach, it’ll help quiet grumbling tummies. Swiss chard or collard greens would also be great substitutes.
- Beans. Black beans, chickpeas, or white beans—like cannellini or great northern beans —can work in place of lentils and still add that extra protein.
Full Recipe Below
Find the full list of ingredients & measurements below!
Step by Step Instructions
- Step 1: Sauté the onions and garlic over medium-high heat in a Dutch oven or large pot.
- Step 2: Add the carrots and cook for 3-5 minutes more.
- Step 3: Stir in the spices with a wooden spoon.
- Step 4: Add the broth and lentils, then bring to a gentle boil. Cover and cook for 15-20 minutes until the lentils are tender.
- Step 5: Turn the heat to low and add the spinach.
- Step 6: Stir to combine, then cook for 1-2 minutes until the spinach is wilted.
- Step 7: Stir in the shredded turkey.
- Step 8: Serve immediately and garnish with fresh parsley!
Top Tip
Make it a slow cooker meal. If you’re racing against the clock, toss all the lentil turkey soup recipe ingredients into your Crockpot or slow cooker and let it work its magic. Cook on high heat for 4-5 hours, or low heat for 8 hours, and go about your day!
Tips for the Perfect Turkey Lentil Soup
Keep these tips in mind while making this turkey lentil soup recipe, and I promise you’ll love the results.
- Avoid red lentils. They are too soft, turn mushy very quickly, and could compromise your soup’s texture.
- Cook lentils low and slow. Overcooking will make them mushy and cause them to lose their shape. Simmer on the stovetop rather than boil until they’re cooked through. Green and brown lentils take between 20 to 30 minutes to cook thoroughly.
- Add spinach last. Incorporate this leafy green near the end of cooking, over low heat, to prevent it from wilting and losing its vibrancy.
- For a thicker consistency, add a splash of heavy cream, or partially mash the soup before adding the spinach and turkey. And remember that soup thickens as it sits, so don’t hesitate to adjust the amount of broth until you find the consistency you like.
- Store leftover soup in an airtight container and refrigerate for up to 5 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge, then reheat it over medium-low heat on the stovetop or in a microwave-safe bowl in the microwave. Somehow, lentil turkey soup tastes even better the next day!
Recipe Variations
I love a versatile soup, and that’s just what leftover turkey soup is. You can easily switch up the ingredients to build a new flavor and texture profile every week!
- Lean Ground Turkey: Make the soup any time of year (not just after a holiday feast) by browning ground turkey with the aromatics.
- Vegetarian: This soup accommodates vegetarian diets easily – just remove the leftover turkey entirely and stick with veggie broth instead of chicken stock. Don’t hesitate to load it up with more veggies – bell peppers, mushrooms, green peas, celery, or potatoes add bulk, nutrients, and the best flavor.
- Grain Add-Ins: Add cooked rice, quinoa, or even pasta noodles to add bulk and make the soup more filling. Who doesn’t love some extra carbs in their meals?!
- Flavor Enhancements: Sprinkle some parmesan cheese on top for a cheesy kick, or make it spicy with chili powder, red pepper flakes, jalapenos, or even a dash of hot sauce. Or squeeze some lemon juice for a brighter, citrusy flavor. Experiment with seasonings like oregano, coriander, parsley, ginger, bay leaf, or even herbes de Provence to find a unique flavor you love.
💡Recipe FAQ
The most common mistake in lentil soup is using the wrong variety of lentils. Brown and green lentils are your best bets – they won’t lose their shape while cooking but will remain chewy and tender. Red lentils are too soft and will go mushy fast, so avoid those.
The most common turkey soup recipe mistake is boiling the ingredients rather than simmering. This overcooks the lentils and veggies, making them mushy instead of tender. Cooking over a gentle simmer keeps everything tender and allows the flavors to develop gradually.
In my turkey lentil soup recipe, my not-so-secret ingredient is garlic. The aromatic element it brings to the dish is absolutely irresistible. It’s an easy yet highly impactful flavor enhancer that shouldn’t be skipped.
More Healthy Soups!
If you tried this Leftover Turkey Lentil Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Delicious Leftover Turkey Lentil Soup Recipe
Equipment
- 1 dutch oven
Ingredients
- 3 cups shredded leftover turkey
- 1 yellow onion diced
- 1 tablespoon olive oil
- 2 cloves of garlic
- 3 carrots sliced into rounds
- 1 tablespoon cumin
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 28-oz can diced tomatoes drained
- 1 ½ 32-oz cartons (6 cups) vegetable stock
- 1 cup lentils green or brown
- 3 cups chopped baby spinach
Instructions
- In a dutch oven or large pot heat the olive oil over medium high heat and add in the onion.
- Saute the onion for 3-5 minutes until translucent.
- Add in the garlic and carrots and continue cooking for 3-5 more minutes.
- Add all spices to the veggies and stir to coat the veggies. Cook 1 minute until the spices are toasted and fragrant.
- Pour in the diced tomatoes, vegegtable stock and lentils. Bring this to a boil.
- Cover and allow to cook for 10-12 minutes then turn the heat to medium low and add shredded turkey and chopped spinach.
- Cook an additional 5-7 minutes or until the lentils are tender.
- Enjoy with a slice of bread and other Thanksgiving leftovers!
Notes
- Refrigerating: Store leftover soup in an airtight container and refrigerate for up to 5 days.
- Freezing: Let the soup cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating: Thaw overnight in the fridge, then reheat over medium-low heat on the stovetop or in a microwave-safe bowl in the microwave.
- Make it a slow cooker meal. If you’re racing against the clock, toss all the ingredients for the lentil turkey soup into your Crockpot or slow cooker and let it work its magic. Cook on high heat for 4-5 hours, or low heat for 8 hours, and go about your day!
- Avoid red lentils. They are too soft, turn mushy very quickly, and could compromise your soup’s texture.
- Cook lentils low and slow. Overcooking will make them mushy and cause them to lose their shape. Simmer on the stovetop rather than boil until they’re cooked through. Green and brown lentils take between 20 to 30 minutes to cook thoroughly.
- Add spinach last. Incorporate this leafy green near the end of cooking, over low heat, to prevent it from wilting and losing its vibrancy.
- For a thicker consistency, add a splash of heavy cream, or partially mash the soup before adding the spinach and turkey. And remember that soup thickens as it sits, so don’t hesitate to adjust the amount of broth until you find the consistency you like.
Leave a Reply