Turkey and Lentil Soup Recipe

Name: Turkey and Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
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

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4 to 6 servings

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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 cremini 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 sautéing 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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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

Gather the ingredients.

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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.

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Stir in the curry powder and cook for 1 minute. Add the lentils, followed by the chicken broth and canned tomatoes.

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

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

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Serve hot with some crusty bread and enjoy.

Recipe Variations

Instead of sautéing the vegetables in oil, begin the recipe by cooking a few slices of bacon (diced) and then sauté 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.

Nutrition Facts (per serving)
192	Calories
3g	Fat
23g	Carbs
18g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	192
% Daily Value*
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 27mg	9%
Sodium 584mg	25%
Total Carbohydrate 23g	8%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 18g
Vitamin C 12mg	59%
Calcium 91mg	7%
Iron 3mg	17%
Potassium 690mg	15%
*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.