Turkey Lentil Soup
Use up leftover turkey, or even rotisserie chicken in this simple, delicious Turkey Lentil Soup. Full of veggies, flavor and all the comforting goodness you love in a soup. An easy dish to make and perfectly paired with a grilled cheese or crusty bread.
Servings: 8
Calories: 270kcal
Ingredients
- 1 T olive oil
- 4 carrots chopped
- 2-3 celery stalks chopped
- 1 onion small diced
- 3-4 garlic cloves minced
- 1½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon Salt more or less as desired
- ½ teaspoon pepper
- 8 c broth
- 14 oz can crushed tomatoes
- 2 c lentils (uncooked) rinsed
- 2½ cups shredded Turkey or cubed
- 2 bay leaves
- 3 T tomato paste
Instructions
- Prepare the vegetables, shred the turkey and rinse your lentils well.
- Heat olive oil over medium high heat until glistening. Add in carrot, celery and onion and sauté until the onion becomes translucent.
- Add in all other ingredients and bring to a boil. Lower heat to medium/medium low and allow to simmer for about 20-25 minutes or until the lentils are tender. Add more seasoning to taste.
- Serve with shaved parmesan and freshly chopped parsley or desired toppings.
Nutrition
Calories: 270kcal | Carbohydrates: 42g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 319mg | Potassium: 866mg | Fiber: 18g | Sugar: 7g | Vitamin A: 5343IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 5mg