It's the time of year when everyone's pulling out their 'hit" soup recipes to impress their guests. Yep, winter is here, and there's never enough soup to go around. Today, I'm sharing a protein-packed Turkey Lentil soup recipe that tastes "I want another bowl, please" level good!
Do you know what the best part is? It accepts your leftover turkey and makes it the star of the show. Ah, the convenience! & If you really have an abundance of leftover turkey, you'll want to try out this Leftover Turkey Quesadilla or my Turkey Biscuit Pot Pie
You gotta thank this hearty soup for saving you from another morning of the same ol' turkey sandwiches.
Need a foolproof turkey recipe for Thanksgiving?! My Herbs de Provence turkey is my go-to every single year!
Why You'll Love This Recipe
It's a great source of protein. There are lentils and turkey bits in this soup. It doesn't get more protein-y than that!
It's a lifesaver for those busy weeknights. This soup is so quick to make, and it'll be ready in no time to feed those hungry bellies. I'm hinting at less than an hour of cooking time here!
There are veggies in the soup. It's a perfect way to include veggie goodness in the diet of your whole family. What a win!
It's an easy recipe that uses basic soup season ingredients. No extra trips to the grocery store. Yay, yay!
It freezes beautifully! This is one of my go-to recipes to stock the freezer with. Along with these 5 freezer friendly meals, make a double batch and stock your freezer!
Ingredients for Hearty Turkey Lentil Soup
Leftover Turkey - Use your leftover holiday turkey meat for this delicious soup. Shred it and let it work its magic. Turkey meat has fewer calories but more flavor. It's also packed with iron. What a win for your health and tastebuds!
Olive Oil - The cooking process includes sautéing veggies. You don't want to use a lot of oil. Keep it light with olive oil.
Yellow Onion - The sweet, sweet yellow onion! Perfect to enhance the soup's flavor perfect for your health.
Carrots - Carrots add color and crunch to the soup. Remember to slice them into rounds.
Garlic Cloves - Have you smelled the aroma of sauteed garlic? It is unmissable! I mean, I add garlic to almost everything. It's just so gooood!
Can of Diced Tomatoes - Crushed tomatoes (or tomato paste) are a part of our soup's base. Tomatoes will give your soup a deep, savory flavor.
Vegetable Stock - You can also use vegetable broth (it has a richer flavor) or chicken broth for an extra dose of protein. Use a store-bought broth (or stock) for ease.
Lentils - Use green lentils or brown lentils for this recipe. The reason I don't use red lentils is because they become too mushy upon cooking. It kills the soup's texture! Lentils are also fabulous in my Mushroom Lentil "Risotto"!
Baby Spinach - This beautifully green veggie is super healthy. I also love the color boost it adds to this satisfying soup.
We'll also need some salt, black pepper, cumin, and Italian seasonings to add flavor to our soup.
I've attached a recipe card and step-by-step instructions at the bottom with all the ingredient measurements. Make sure you check it out.
Step By Step Instructions
Step 1. Sauté the onions and garlic over medium heat in a dutch oven.
Step 2. Add the carrots and continue cooking 3-5 minutes.
Step 3. Stir in the spices.
Step 4. Add the broth and lentils then bring to a gentle boil. Cover and cook for 15-20 minutes until lentils are tender.
Step 5. Turn the heat to low and add in the spinach.
Step 6. Stir to combine and cook 1-2 minutes until spinach is wilted down.
Step 7. Stir in the shredded turkey.
Step 8. Serve immediately and garnish with fresh parsley!
Lentil Turkey Soup Variations to Give a Shot
There's so much potential in this soup that you could probably make it a different way every other week.
Here are some variations to give a try:
- Use chicken from leftover rotisserie chicken for a lighter taste.
- Swap spinach for kale or Swiss chard for some added superfood power.
- Sprinkle some parmesan cheese on top for a cheesy kick.
- Add cooked rice or quinoa to make it more filling and add a different texture.
You can also squeeze some lemon juice for a tangier flavor. Chili powder will bring some heat to the soup. You can make the soup thicker with sweet potatoes. Or add black beans for some added protein!
Store the leftover soup in a leak-proof and airtight container in the fridge. But make sure you let it come to room temperature first.
Your cooking time will depend on the type of lentils you use. Read the package instructions carefully
If the soup tastes too acidic, add some sugar to balance it out. Sugar neutralizes acidity.
You can make this healthy soup in your slow cooker. Fry your veggies and spices and add them to the crockpot with all the rest of the ingredients. Let it all cook for 4-5 hours on high heat and about 8 hours on low heat.
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!
Delicious Leftover Turkey Lentil Soup Recipe
- 1 dutch oven
- 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 italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 28 oz can of diced tomatoes drained
- 1.5 32 oz carton vegetable stock
- 1 cup lentils green or brown
- 3 cups chopped baby spinach
- 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!
- Store the leftover soup in a leak-proof and airtight container in the fridge. But make sure you let it come to room temperature first.
- The cooking time for the lentils may vary based on the type you use! Read the package instructions carefully!
- Short on time? Try this healthy soup in your slow cooker. Fry your veggies and spices and add them to the crockpot with all the rest of the ingredients. Let it all cook for 4-5 hours on high heat and about 8 hours on low heat.