Hearty Turkey Lentil Soup
Enjoy warmth and flavor with our turkey lentil soup. Cook it with fresh, leftover, or ground turkey. Perfect for cold days!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Soup
Cuisine: American
Servings: 6 -8
Calories: 259kcal
- 1 onion
- 1 carrot about 150 g/ 3.5 oz
- 1 piece celeriac or 2-3 celery stalks, about 75 g/ 2.5 oz
- 1 bell pepper green or red
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 cup brown lentils 200 g/ 7 oz
- 2 bay leaves
- 1 heaped tablespoon tomato paste
- 1 can tomatoes 400 g/ 14 oz
- 8 ½ cups chicken stock 2 liters, Note 1
- 1 teaspoon dried marjoram
- ½ cup brown rice 100 g/ 3.5 oz, Note 2
- 12 oz turkey 350 g Note 3
- fine sea salt
- lots of ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ½-1 teaspoon sugar Note 4
- chopped parsley
- Stock: If available, homemade turkey stock (made with the leftover carcass) is excellent. You can use more stock if the soup seems too thick.
- Rice: Brown rice is the best choice, but white rice is also ok but has a much shorter cooking time. Check the package instructions and add it later to the soup to allow the lentils to cook appropriately before the rice gets too soft.
- Turkey: Make the soup with ground turkey if desired. Cooked turkey or leftovers have different cooking times. Add fresh meat about 15 minutes before the end of the cooking time, but leftovers only during the last minutes; they should only get hot.
- The sugar is optional; it depends on the canned tomatoes and vinegar acidity.
Serving: 1/8 of the soup | Calories: 259kcal | Carbohydrates: 23g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 735mg | Fiber: 3g | Sugar: 8g