Wholesome and flavorful, this simple lentil turkey soup is a great way to make use of leftover turkey. For a complete meal, serve it with a side salad and a slice of crusty bread. Naturally gluten-free.
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Since it’s turkey season and I have a feeling that some of you might have some leftovers hanging out in your refrigerator, it seemed like the appropriate time to share this recipe for lentil soup with turkey.
What you’ll love about this recipe
- It’s super simple! Other than a quick sauté of the veggies this soup is pretty much a dump-and-go recipe. The fact that it calls for pre-cooked turkey speeds up the process and makes it that much easier. It’s prepared in just one pot and takes about 45-minutes.
- It’s a great way to use up leftover turkey! I know that there are many houses that are going to be drowning in leftover turkey following Thanksgiving and Christmas and it can sometimes be difficult to figure out what to do with all of it. Thus, this soup! Using leftover turkey in soup is ideal because it prevents it from drying out not to mention it’s super simple.
- It’s hearty! With loads of veggies, turkey, and carb-dense lentils this soup is quite filling. And I mean that in the best way. After a bowl of this soup, you’ll walk away with a full belly and no guilt.
Ingredients (+ notes & substitutions)
- Olive oil: For sautéeing the veggies.
- Carrots: For some hearty root vegetable goodness.
- Celery: Two medium-large stalks should do.
- Onion: White or yellow will work.
- Garlic: Feel free to adjust to taste.
- Dried parsley
- Dried rosemary
- Dried thyme
- Ground black pepper
- Kosher salt
- Chicken broth
- Uncocked lentils: Green or brown lentils are best for this recipe.
- Shredded turkey: Leftover turkey is perfect!
- Kale: One bunch of kale will be more than enough. Spinach would be a fine substitute if you’re not into kale.
- Lemon juice: Adding a little lemon juice at the end brightens and balances the flavors.
How to make lentil turkey soup (+ tips)
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, rosemary, thyme, black pepper, and salt and sauté for another two minutes.
3. Add the chicken broth and bring it to a boil. Once boiling, add the lentils and turkey then reduce heat to a simmer, partially cover, and cook for 30-minutes minutes.
4. Stir in the kale and the lemon juice, increase heat to high, and boil for 5-minutes.
Add salt and pepper to taste and serve warm garnished with fresh herbs and Parmesan cheese, if desired.
FAQ
Lentils are a legume that are high in protein, fiber, and carbs. There are at least twelve types of lentils that vary in color, taste, and texture, the most common of which are brown and green.
I would, indeed, consider this soup to be fairly healthy. It’s chalked full of nutrient-rich veggies and lentils, contains lean protein, and is low-calorie.
Lentils are high in carbs so unfortunately, it is not keto-friendly.
Lentils nor any of the other ingredients that make up this soup contain gluten. So yes, it is gluten-free!
You sure can. **Since the chicken broth will not cook off in the Instant Pot, I typically like to reduce the amount to 6-7 cups so it’s not too soupy.
1. Turn the sauté function on your Instant Pot and heat the olive oil. Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, rosemary, thyme, black pepper, and salt and sauté for another two minutes.
2. Add the chicken broth, turkey, and lentils then cover, seal, and cook on high pressure for 15-minutes.
3. Allow the pressure to release naturally for 15-minutes prior to releasing. Stir in the kale and lemon juice. Once the kale is wilted, add salt and pepper to taste and serve warm garnished with fresh herbs and/or shredded Parmesan cheese, if desired.
Storage
Refrigerate leftovers in an airtight container for up to four days. To freeze, allow soup to cool completely prior to transferring to an airtight container(s). Frozen, it will keep for up to three months.
Recommended Products
More soup recipes you can prepare in an Instant Pot:
- Cajun 15 Bean Soup: Prepared on the stovetop or in an Instant Pot, this rich and hearty Cajun 15 bean soup with andouille sausage is the perfect soup to warm up with this winter. Naturally gluten-free and dairy-free.
- Cauliflower Jalapeno Popper Soup: Enjoy all the goodness of a jalapeno popper, but in a bowl, with this simple low-carb jalapeno popper cauliflower soup. It’s simple to prepare in one pot or an Instant pot in just over 30-minutes and gluten-free.
- Chipotle Chicken Tortilla Soup: Simple to prepare on the stovetop or in an Instant Pot, this richly flavored chipotle chicken tortilla soup with corn is sure to hit the spot. Naturally gluten-free and dairy-free.
If you make this lentil turkey soup I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Lentil Turkey Soup
Wholesome and flavorful, this simple lentil turkey soup is a great way to make use of leftover turkey. For a complete meal, serve it with a side salad and a slice of crusty bread. Naturally gluten-free.
Ingredients
- 2 tablespoons olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium white onion, diced
- 4-5 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 8 cups chicken broth or stock
- 1 cup dried lentils
- 2 cups shredded turkey
- 3 cups chopped kale
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, rosemary, thyme, black pepper, and salt and sauté for another two minutes.
- Add the chicken broth and bring to a boil. Once boiling, add the lentils and turkey then reduce heat to a simmer, partially cover, and cook for 30-minutes minutes.
- Stir in the kale and the lemon juice, increase heat to high, and boil for 5-minutes. Add salt and pepper to taste and serve warm garnished with fresh herbs and Parmesan cheese, if desired.
Storage: Refrigerate leftovers in an airtight container for up to four days. To freeze, allow soup to cool completely prior to transferring to an airtight container(s). Frozen, it will keep for up to three months.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 950mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 13g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Michele
Wednesday 30th of November 2022
Can you use cabbage instead of kale?