Turkey and Lentil Soup

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5 from 20 votes

Turkey and lentil soup is comforting, lightly spiced, easy to make and ready in less than half an hour. There's no need to blend it. Nourishing and delicious, this soup is a great way to use up leftover turkey from a roast.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Ingredients

1 tbsp olive oil - for frying
1 small onion
1 celery stalks
1 medium carrot
2 cloves garlic
1 tsp ground turmeric
½ tsp cumin
4 cups (1 litre) turkey or chicken stock
½ cup (120 ml) coconut milk
¾ cup 150 g dried red lentils
¾ cup 125 g leftover roast turkey,
salt and pepper - optional

To Garnish / Optional

1 tbsp lemon juice
2 tbsp cream / yogurt
toasted pumpkin seeds
chopped herbs

Instructions

Peel and dice the onion, celery, garlic and carrots into small pieces. (or use a cup of frozen sofritto mix)
1 small onion, 1 celery stalks, 1 medium carrot
Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion, carrot and celery. Sauté gently over a medium heat for about two minutes.
1 small onion, 1 celery stalks, 1 medium carrot
Add the garlic and continue to cook for a further three minutes or so, until the onion is translucent and just starting to turn golden, and the fragrances are released.
2 cloves garlic
Add the spices and cook gently for a further a minute or so. You want to release the flavour, but not burn the spices.
1 tsp ground turmeric, ½ tsp cumin
Add the lentils, milk, stock or broth, and the shredded turkey. Give it all a good stir, put the lid on and let it simmer for 20 minutes, or until the lentils are soft and mushy.
4 cups (1 litre) turkey or chicken stock, ½ cup (120 ml) coconut milk, ¾ cup 150 g dried red lentils, ¾ cup 125 g leftover roast turkey,
Adjust the texture as you prefer. If you like your soup smoother, mash with a potato masher, or blend to the texture you want. You can add more stock or water to thin the soup if you choose.
Add some chopped herbs, and a squeeze of lemon juice to taste.
If you like, you can garnish your turkey lentil soup with chopped herbs and some pumpkin seeds, and finish with a blob of natural yogurt or a swirl of cream.

Notes

Turkey lentil soup freezes very well. Simply pour into leakproof containers and then allow it to cool before freezing. Alternatively, it will store for three days in the fridge.
Vary the spicing to suit your taste. Try a hint of mace or curry powder as you prefer.
You can substitute cooked canned or pouched lentils for dried ones, or use green lentils or (soaked) yellow split peas instead of the red lentils.
If you can’t eat celery, you could use leeks, or fennel if you can eat it.

Nutritional Information

This recipe is 11 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.