Description
A comforting and protein-packed lentil and turkey soup perfect for weeknight dinners.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, diced (1 cup)
- 2 celery stalks, diced (1 cup)
- 2 carrots, peeled and diced (1 cup)
- 6 cups chicken or turkey broth
- 1 cup split red lentils, rinsed
- 2 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups cooked turkey or chicken pieces
- Salt and black pepper, to taste
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the diced onion, carrots, and celery and cook until softened, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add the broth, rinsed lentils, rosemary, and thyme. Bring to a boil, then reduce to a simmer for 20 minutes, until lentils are tender.
- Stir in the cooked turkey and heat for about a minute until warmed through.
- Add salt and black pepper to taste before serving.
Notes
Perfect for using up leftover turkey. Pairs well with crusty bread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 45mg