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Turkey Lentil Soup

Turkey Lentil Soup

The ultimate comfort food, Turkey Lentil Soup is a hearty and delicious way to warm up on cold days. Packed with protein-rich lentils and tender turkey, it's an easy weeknight dinner that the whole family will love. Perfect for using up leftovers, this soup is both nutritious and satisfying!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp Olive oil
  • 4 pieces Carrots, chopped
  • 2-3 stalks Celery, chopped
  • 1 small Onion, small diced
  • 3-4 cloves Garlic, minced
  • 1.5 tsp Oregano
  • 0.5 tsp Basil
  • 0.5 tsp Salt, more or less as desired
  • 0.5 tsp Pepper
  • 8 cups Broth
  • 14 oz Crushed tomatoes
  • 2 cups Lentils (uncooked), rinsed
  • 2.5 cups Shredded Turkey, or cubed
  • 2 leaves Bay leaves
  • 3 Tbsp Tomato paste

Equipment

  • Large Pot
  • Saucepan
  • Skillet
  • Cutting Board
  • Chef's Knife

Method
 

  1. Prepare the ingredients by washing and rinsing the lentils in cold water. Shred the turkey into bite-sized pieces. Chop the carrots, celery, and onion into small, even pieces. Mince the garlic cloves.
  2. Heat the olive oil in a large pot over medium-high heat until it shimmers.
  3. Add the chopped carrots, celery, and onion. Sauté for about 5 to 7 minutes until the onion is translucent.
  4. Stir in the minced garlic and sauté for another minute.
  5. Incorporate the rinsed lentils, broth, crushed tomatoes, shredded turkey, oregano, basil, bay leaves, salt, and pepper.
  6. Bring the mixture to a boil, then reduce heat to medium or medium-low and simmer for 20 to 25 minutes until the lentils are tender.
  7. Taste the soup and add more salt or pepper if needed.
  8. Lastly, remove the bay leaves and ladle the Turkey Lentil Soup into bowls.

Notes

No extra notes available.