Turkey and Lentil Soup

By Fiona Haynes

Updated 10/15/18

Lentil and Duck Ragu - Lentil Soup
Credit: Westend61
Ratings (11)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 20 rolls (20 servings)
Nutritional Guidelines (per serving)
1068 Calories
73g Fat
26g Carbs
77g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 teaspooons 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 (14.5-ounce) can petite diced tomatoes
  • 1 1/2 cups turkey (white meat, cooked, and chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Heat oil on medium heat in a large Dutch oven or soup pot. Sauté onion, carrots, celery and mushrooms until softened.

  3. Sprinkle curry powder and cook for 1 minute. Add lentils, followed by broth and canned tomatoes.

  4. Bring to a boil, then cover and simmer for 25 minutes, until lentils are cooked.

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

  6. Serve hot and enjoy!