Delicious Leftover Turkey Lentil Soup Recipe
You’ll love Turkey Lentil Soup all winter! This is one of those recipes your friends will keep asking for. 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!
Servings: 6 servings
Calories: 415kcal
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
Storage Directions
- 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.
Nutrition
Calories: 415kcal | Carbohydrates: 55g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 1959mg | Potassium: 806mg | Fiber: 13g | Sugar: 25g | Vitamin A: 7218IU | Vitamin C: 24mg | Calcium: 174mg | Iron: 6mg