Description
This comforting and nourishing Turkey and Lentil Soup is the ultimate meal for a chilly evening. Combining tender shredded turkey, earthy brown lentils, and a vibrant medley of garden vegetables, this robust soup offers a perfect balance of protein and fiber. It is a soul-soothing, wholesome dish that transforms humble, pantry-friendly ingredients into a sophisticated, flavor-packed bowl of goodness that the whole family will love.
Ingredients
2 tablespoons olive oil
1 yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 cup dried brown lentils, rinsed
1 can (14 oz) diced tomatoes, undrained
8 cups turkey stock
2 cups cooked turkey, shredded
1 teaspoon dried thyme
1 bay leaf
2 tablespoons apple cider vinegar
Fine sea salt and freshly cracked black pepper to taste
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rinsed lentils, diced tomatoes with their juices, turkey stock, thyme, and bay leaf.
Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 30-35 minutes until lentils are tender.
Stir in the shredded turkey and cook for another 5 minutes until heated through.
Remove the bay leaf, stir in the apple cider vinegar, and season with salt and pepper to taste before serving.
Notes
Substitute apple cider vinegar for red wine vinegar to ensure the recipe remains completely alcohol-free. For a thicker consistency, mash a small portion of the cooked lentils against the side of the pot before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 11g
- Protein: 26g
- Cholesterol: 45mg