Turkey Lentil Soup - use leftover or ground turkey - A Gouda LIfe (2024)

Turkey Lentil Soup – using leftover holiday turkey or ground turkey. Hearty, comforting – loaded with vegetables and lentils in a rich tomato broth.

Soup is my go-to recipe this time of year. It’s cozy, comforting, the aroma is amazing and it’s pretty much all I need on a chilly. day.

This simple recipe whips up in a little over 30 minutes, tastes likes it’s been simmering for hours and may become your new favorite soup.

WHY I LOVE THIS RECIPE:

• Hearty Turkey Lentil Soup is a great recipe for leftover turkey that’s NOT another sandwich!
• You can make this delicious soup anytime using ground turkey too
• It’s a healthy soup packed with protein and layers of flavor.
• It can be easily customized with other vegetables.
• It’s the ideal stove top recipe on a chilly winter day.
• The V-8 juice adds another level of flavor plus seven kinds of vegetablesandnutritional valueyou can’t get from just tomato sauce.

WHAT TYPE OF LENTIL IS BEST FOR TURKEY AND LENTIL SOUP?

Dried lentils work best in this soup. You can use most types/colors – brown lentils, red lentils, green lentils or yellow.

IS TURKEY LENTIL SOUP GOOD FOR YOU?

Yes! This soup is a great source of protein, loaded with nutrition and high in fiber.

What’s in Turkey and Lentil Soup?

• olive oil
• lean ground turkey (or leftover turkey diced in bite size pieces)
• salt and black pepper
• onion
• carrots
• celery
• garlic powder
• tomato paste
• diced tomatoes
• lentils
• bay leaf
• V8 juice
• chicken stock
• small shells, ditalini or other mini pasta
• parsley
• wedge of parmesan cheese

How to make Turkey Lentil Soup:

To use ground turkey, add the olive oil to a large pot over medium-high heat.

Add the ground turkey, season with salt, pepper and garlic powder and leave it alone for 2-3 minutes so you get a nice sear.

Break up the turkey with a wooden spoon or spatula then drop in the chopped onion, carrots and celery and season lightly with salt and pepper.

Cook 6-8 minutes over medium heat until the carrots begin to soften.

Stir in tomato paste and cook 2 minutes then add the can of diced tomatoes, lentils and bay leaf.

Pour in theV8 juice and chicken stock and if your Parmesan cheese has a rind, add it into the pot as well.

Cover, bring to a boil, then reduce the heat and simmer 15 minutes over low heat until the lentils are starting to soften but still have bite to them.

Stir in the pasta then cover and simmer 8-10 minutes. Cooking time may vary – cook until both the pasta and lentils are tender.

Add the chopped parsley and blend then taste and adjust for salt and pepper.

Serve hot with grated parmesan cheese and a good crusty bread.

How do I make this recipe using leftover turkey?

To use leftover turkey from the holiday season, leave out the step adding ground turkeythenstir in small pieces of leftover turkey after you add the V8 and chicken stock.

Can I freeze this soup?

Leftover soup refrigerates well in an airtight container for up to 3 days.

You can also freeze this soup. I store mine in small individual serving containers – perfect for lunchtime.

SUBS AND VARIATIONS:

• Turkey stock, chicken broth or vegetable broth can be used instead of chicken stock.
• Other vegetables would work well in this recipe such as frozen peas or baby spinach.
• Can use 2 garlic cloves grated instead of garlic powder.
• Try adding a light squeeze of lemon juice.

Looking for more ground turkey recipes?

Air Fryer Turkey Meatballs

Greek Stuffed Peppers

Meatballs in Marinara

Mexican Stuffed Peppers

favorite recipes from readers:

Minestrone Soup

Roasted Cauliflower Soup

Broccoli Cheese Soup

Enjoy!

Let’s cook together!

If you make this Lentil Turkey Soup or any other recipe on the blog, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ star rating!