Turkey and Lentil Soup Recipe

Total: 50 mins
Prep: 10 mins
Cook: 40 mins
Yield: 20 rolls (20 servings)

11 ratings

Nutritional Guidelines (per serving)
1068	Calories
73g	Fat
26g	Carbs
77g	Protein

Nutrition Facts
Servings: 20 rolls (20 servings)
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'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.

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)

Gather the ingredients.

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

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

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

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

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Serve hot and enjoy!