Best Turkey Lentil Soup Recipes

TURKEY SAUSAGE AND LENTIL SOUP

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

TURKEY SAUSAGE AND LENTIL SOUP

Steps:

• In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
• Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
• Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
• Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.

SLOW-COOKER SMOKED TURKEY-LENTIL SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, stir together broth, lentils, prechopped vegetables, oregano and pepper; add turkey leg.
• Cover; cook on Low heat setting 8 to 10 hours or until lentils are tender and turkey falls off bone.
• Remove turkey leg from slow cooker. Remove and discard skin. Shred meat; discard bone. Return meat to slow cooker; stir well. Ladle soup into 8 bowls; garnish with yogurt and oregano sprigs.

SMOKED TURKEY AND LENTIL VEGETABLE SOUP

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
• Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.

AMY'S CURRIED GROUND TURKEY AND LENTIL SOUP

Steps:

• Heat oil in a skillet over medium heat. Add red bell pepper and onion; cook and stir until small brown spots begin to appear on the vegetables, about 6 minutes.
• Heat a separate skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, about 5 minutes. Stir in half the black pepper and half the roasted garlic until well mixed.
• Pour both cans of soup into a 2-quart pot over medium-high heat. Stir occasionally until it starts to bubble, about 5 minutes. Reduce heat to low. Add the cooked vegetables and turkey; add the remaining black pepper and garlic. Stir thoroughly.

LENTIL, TURKEY & WILD RICE SOUP

Steps:

• Melt butter over med-high heat.
• Add leeks, carrots & celery and cook until leeks are softened.
• Stir in bay leaf, thyme, rice & chicken stock.
• Cover & bring to boil.
• Reduce heat to medium low & simmer 30 minutes.
• Stir in lentils & turkey.
• Cook until rice is tender (about 25 minutes longer).
• Remove bay leaf & thyme sprig.
• Stir in parsley & pepper just before serving.

RICH LENTIL AND TURKEY SAUSAGE SOUP

Steps:

• Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
• Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.

MY TURKEY LENTIL SOUP

Steps:

• Simmer lentils in wet ingredients about 15 minutes until almost tender. Saute veggies in a bit of olive oil until almost tender. Add turkey and veggies to lentils and broth and warm through. Add more water, lemon juice and thyme to taste.

TURKEY LENTIL SOUP

Steps:

• Combine all ingredients in stock pot and cook on low for 3-4 hours. Remove bay leaves before serving. You may have to add water to any leftovers when reheating so it's not too thick.