Turkey and Lentil Soup

lentil soup
Tim Gerard Barker / Getty Images
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: Serves 8
Ratings (11)

By Fiona Haynes

Updated 10/26/17

If you're wondering what to do with leftover turkey from Thanksgiving or Christmas, you can use some in this hearty and delicious soup. Cooked chicken breast works equally well, of course.

What You'll Need

  • 2 teaspooons canola oil
  • 1 large onion (finely chopped, about 2 cups)
  • 2 medium carrots (diced, about1 1/2 cups)
  • 1 large stalk celery (sliced, about 1 cup)
  • 4 ounces cremini mushrooms (sliced)
  • 1 tablespoon curry powder
  • 1 cup green lentils (picked through and rinsed
  • 4 cups fat-free, low-sodium chicken broth
  • 1 14.5-ounce petite diced tomatoes
  • 1 1/2 cups turkey (white meat, cooked and chopped)

How to Make It

  1. Heat oil on medium heat in a large Dutch oven or soup pot. Sauté onion, carrots, celery and mushrooms until softened.
  2. Sprinkle curry powder and cook for 1 minute. Add lentils, followed by broth and canned tomatoes.
  3. Bring to a boil, then cover and simmer for 25 minutes, until lentils are cooked. Stir in chopped turkey and simmer for 2-3 minutes.
Nutritional Guidelines (per serving)
Calories 1068
Total Fat 73 g
Saturated Fat 9 g
Unsaturated Fat 40 g
Cholesterol 226 mg
Sodium 763 mg
Carbohydrates 26 g
Dietary Fiber 5 g
Protein 77 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)