Turkey Lentil Soup

Turkey Lentil Soup - easily made with ground turkey OR leftover turkey from Thanksgiving. A hearty soup packed with vegetables and vitamins.

Main Dish | November 22, 2016 | By

Soup is my go-to in the winter months. It hits the spot on a cold day and it’s a great way to clean out the refrigerator and pantry. I’m always on the prowl for new soup recipes and Turkey Lentil Soup is one of my favorites for a few reasons: It whips up quickly but has the rich flavor of a soup that’s simmered for hours, it’s a triple threat of nutrition: turkey, lentils and V-8 juice and I can make it using either ground turkey or leftover Thanksgiving turkey when I can’t eat even one more turkey sandwich with gravy. Turkey Lentil Soup for the win.

Turkey Lentil Soup - easily made with ground turkey OR leftover turkey from Thanksgiving. A hearty soup packed with vegetables and vitamins.

Start by adding a drizzle of olive oil in whatever pot you make soup in. Add the ground turkey and season it with salt and pepper, breaking up the meat as it cooks. Drop in the chopped carrots, celery and onion and grate in couple cloves of garlic, add the cumin and season this next layer with salt and pepper as well, then continue cooking 6-8 minutes over medium heat until the carrots start to soften a bit.

Turkey Lentil Soup - easily made with ground turkey OR leftover turkey from Thanksgiving. A hearty soup packed with vegetables and vitamins.

Optional recipe for leftover turkey:

If you’re using leftover turkey, drizzle the olive oil, add carrots, celery and onion and grate in couple cloves of garlic and season everything with salt and pepper then continue cooking 6-8 minutes over medium heat until the carrots start to soften a bit. Fold in the tomatoes, tomato paste, lentils and bay leaf.

Turkey Lentil Soup - easily made with ground turkey OR leftover turkey from Thanksgiving. A hearty soup packed with vegetables and vitamins.

Stir in the tomato paste and cook another 2 minutes then add the diced tomatoes, bay leaf and lentils, stirring to combine. Pour in the V8 juice, lemon juice and chicken stock and if your Parmesan cheese has a rind, add it into the pot too for another level of flavor.

** If you’re using leftover turkey, add it to the pot now.

Cover and simmer about 20 minutes or until the lentils are just about done but still have a little bite to them.

turkey-lentil-soup-9

Stir in the pasta (I used ditalini but any small pasta you have on hand works) and simmer (covered) another 8-10 minutes or until the pasta is al dente and the lentils are tender.

Alphabet or other shaped pasta is a fun option if you have small kids in your house.

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Add the chopped parsley, blending and serve with grated or shaved parmesan and a nice crusty bread or grilled cheese. Enjoy!

Stir in the Ditalini (or whatever small pasta you have on hand) and simmer (covered) another 8-10 minutes or until the pasta is al dente and the lentils completely cooked. Alphabet pasta is a fun option if you have small kids in your house.

 

 

Turkey Lentil Soup
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Ingredients
  1. Olive oil
  2. 1 pound of ground turkey OR about 2 cups of chopped or shredded leftover turkey
  3. salt and pepper to taste
  4. 1 medium onion, diced
  5. 2 medium carrots, chopped
  6. 2 stalks of celery, chopped
  7. 1 teaspoon of cumin
  8. 1 – bay leaf
  9. 2 - cloves of garlic, grated
  10. 2 tablespoons tomato paste
  11. 1 - can diced tomatoes, 14.5 ounce
  12. 3/4 cup of lentils (green)
  13. 5 cups of V8 juice
  14. 2 1/2 cups chicken stock
  15. Juice of 1/2 lemon
  16. 1/2 cup ditalini pasta (dry)
  17. 1/4 cup fresh parsley, finely chopped
  18. Freshly grated parmesan cheese (+rind if it has one)
Instructions
  1. Drizzle some olive oil in whatever pot you make soup in then add the ground turkey and season it with salt and pepper, breaking up the meat as it cooks.
  2. Drop in the chopped carrots, celery and onion and grate in couple cloves of garlic, add the cumin and season this next layer with salt and pepper as well, then continue cooking 6-8 minutes over medium heat until the carrots start to soften a bit.
  3. Stir in the tomato paste and cook another 2 minutes then add the diced tomatoes, bay leaf and lentils, stirring to combine.
  4. Pour in the V8 juice, lemon juice and chicken stock and if your Parmesan cheese has a rind, add it into the pot too.
  5. Cover and simmer about 20 minutes or until the lentils are just about done but still have a little bite to them.
  6. Stir in the pasta and simmer (covered) another 8-10 minutes or until the pasta is al dente and the lentils are tender.
  7. Add the chopped parsley, blending and serve with grated or shaved parmesan.
DIRECTIONS USING LEFTOVER TURKEY
  1. If using leftover turkey, omit ground turkey. Leftover turkey should be added after V8 and chicken stock.
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