Description
A rich and savory soup that transforms leftover roast turkey and earthy lentils into a comforting, high-protein meal. Perfect for chilly evenings and easy cleanup.
Ingredients
Scale
- 2 cups shredded cooked turkey
- 1 cup brown or green lentils, rinsed
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups turkey or chicken stock
- 1 tsp dried thyme
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery until softened.
- Stir in minced garlic and dried thyme, cooking for about 1 minute until fragrant.
- Add the shredded turkey to the pot and cook for 3-5 minutes to lightly brown the meat.
- Pour in the rinsed lentils and the stock, stirring to combine all ingredients.
- Bring to a boil, then reduce heat to low and simmer, covered, for 25-35 minutes until lentils are tender.
- Remove from heat and stir in the fresh parsley and lemon juice.
- Season with salt and pepper to taste and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American