Turkey and Lentil Soup

Ingredients

• Oil – Used to sauté the vegetables, olive oil adds a light flavor and creates a great base for this soup. Other oils suitable for sautéing, such as vegetable oil or avocado oil, can be substituted.
• Vegetables – Onions, carrots, celery, and garlic are classic aromatics that form the flavorful base of the soup. Spinach is added at the end for nutrients and a pop of color. Prefer other greens? Chard or kale make excellent substitutes.
• Pantry – Tomato paste adds richness and enhances the color of the broth. Chicken broth creates a light, savory base—store-bought works perfectly, but if you have homemade, even better! If you’re lucky enough to have turkey broth, use that for an extra layer of flavor.
• Spices – We keep it simple with Italian seasoning and black pepper.
• Lentils – Brown or green lentils are ideal for this recipe, as they hold their shape during cooking.
• Cooked Turkey – Leftover holiday turkey is perfect for this soup. Use skinless, boneless turkey, roughly chopped or diced. Store-bought cooked turkey works great too, making it easy to enjoy this soup year-round.
• See the recipe card for quantities and preparation.

How to make turkey and lentil soup

Place the lentils in a large colander or on a clean surface. Sort carefully, removing any foreign objects like tiny rocks, twigs, or misshaped beans. Rinse with cold water and drain well.

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 3 minutes, stirring frequently.

2. Stir in the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 1-2 minutes, stirring often.

3. Add the lentils, chicken broth, and cooked turkey to the pot. Stir to combine.

4. Raise the heat to high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer for 20-25 minutes, stirring occasionally.

5. Taste the lentils for tenderness. If needed, continue cooking for another 10-15 minutes or until the desired tenderness is reached.

6. Stir in the spinach (or other greens). Cover and cook for 3-5 minutes, until the greens are wilted and tender.

Taste the soup and add salt if needed. As a reference, we did not add any extra salt to ours. Serve the soup on its own, over white rice, or with a generous piece of crusty bread, if desired.

Substitutions and variations

• If you’re lucky enough to have turkey broth on hand, substitute it for the chicken broth. It will add even more depth and flavor to the soup.
• Brown or green lentils are best for this recipe, as they hold their shape during cooking. Yellow or red lentils break down quickly, thickening the soup. If you’re using red or yellow lentils, add them later in the process, after the broth, turkey, and vegetables have had a chance to simmer and develop flavor.
• We use spinach in this recipe, but kale or chard are excellent alternatives. For the best results, try using baby kale, it’s more tender and requires less cooking time. If using mature kale or chard, remove the tough stems and chop the leaves into bite-sized pieces before adding them to the soup.

Storing and reheating instructions

• Storing
  • Refrigerate: Allow the turkey and lentil soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
  • Freeze: Cool the soup completely, then transfer it to freezer-safe containers or zip-top bags. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating
  • Stovetop: Warm the soup in a saucepan over medium heat, stirring occasionally until heated through.
  • Microwave: Place the soup in a microwave-safe dish and heat on high, stirring occasionally until hot. If frozen, thaw before reheating.
• Reheating Tips
  • If the soup thickens during storage or reheating, add 1-2 tablespoons of water, turkey broth, or chicken broth to loosen it. Stir well and adjust as needed.
• Food Safety Guidance
  • Always reheat leftovers to an internal temperature of 165°F.
  • Do not leave food at room temperature for more than 2 hours (or 1 hour if above 90°F) before storing.
  • For more food storage and safety tips, visit the U.S. Department of Agriculture or foodsafety.gov.

Lentils are fantastic beans. They’re highly nutritious, don’t require soaking, and cook relatively quickly (at least by bean standards). Add more lentils to your dinner rotation with our sausage and lentil soup and the always popular bacon lentil soup.

If you’re looking for more ways to use up that delicious leftover holiday turkey, try our comforting turkey rice soup or the classic turkey noodle soup that’s always a hit!