Turkey and Lentil Soup

By
Fiona Haynes
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
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Updated on 10/6/21
Turkey and lentil soup

The Spruce
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1068 Calories
73g Fat
26g Carbs
77g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1068
% Daily Value*
Total Fat 73g 94%
Saturated Fat 9g 44%
Cholesterol 226mg 75%
Sodium 763mg 33%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 20%
Protein 77g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you can't stomach the idea of another sandwich made of leftover turkey from Thanksgiving or Christmas, try this hearty and delicious soup. Vegetables and green lentils combine together with the turkey to make a satisfying soup that is perfect for a cold fall or winter day. A bit of curry powder and diced tomatoes round out the flavor, creating a dish that will feel nothing like a repeat of your holiday meal.

The soup is quick to prepare, starting with sauteing onion, carrots, celery, and crimini mushrooms in oil until softened; then the curry powder and lentils are added, followed by chicken broth and canned tomatoes. Once the soup has simmered for 25 minutes, the turkey is stirred in and heated through. All you need is some crusty bread.

This recipe also works well with leftover cooked chicken breast or store-bought rotisserie. Also, feel free to add or change up the vegetables: Use a different type of mushroom, or if you are not a fan, leave them out. Toss in some garlic toward the end of sauteing the vegetables, or add chopped green beans for extra color and nutrition. To finish the dish, sprinkle on some fresh parsley or shave over a bit of Parmesan cheese.

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Ingredients

  • 2 teaspoons canola oil
  • 1 large onion (finely chopped)
  • 2 medium carrots (diced)
  • 1 large stalk celery (sliced)
  • 4 ounces cremini mushrooms (sliced)
  • 1 tablespoon curry powder
  • 1 cup green lentils (rinsed)
  • 4 cups fat-free, low-sodium chicken broth
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 1 1/2 cups cooked and cubed white meat turkey
  • Crusty bread for serving

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for turkey lentil soup
    The Spruce

  2. Heat the oil over medium heat in a large Dutch oven or soup pot. Add the onion, carrots, celery, and mushrooms and sauté until softened.

    Heat oil on medium heat
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  3. Stir in the curry powder and cook for 1 minute. Add the lentils, followed by the chicken broth and canned tomatoes.

    Sprinkle curry powder
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  4. Bring the soup to a boil, then cover and simmer for 25 minutes, until the lentils are cooked.

    Turkey lentil soup
    The Spruce

  5. Stir in the turkey and simmer for another 2 to 3 minutes.

    Stir in turkey
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  6. Serve hot with some crusty bread and enjoy.

Recipe Variations

  • Instead of sauteing the vegetables in oil, begin the recipe by cooking a few slices of bacon (diced), and then saute the vegetables in a couple of teaspoons of the bacon fat. Use the crispy bacon to garnish each bowl of soup.
  • If your family doesn't love lentils, you can substitute with a can of white beans, such as Cannellini, that have been rinsed and drained. Or you can use a combination of lentils and beans if you like.

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