Easy Turkey Lentil Soup

The lentils and barley give this turkey soup an earthy and down-home flavor

Course Soup, Stews and Chilis

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 186kcal

Author Lea Ann Brown

Ingredients

1/2 cup Lentils French, regular green or red lentils
3 Tablespoons unsalted butter or vegetable/canola oil
2 carrots peeled and thick sliced
2 ribs celery sliced cross ways
1 cup yellow onion diced
3 1/2 cups chicken broth
3 cups water 2 - 3 cups water, depending on how brothy you want the soup.
1 turkey wing or leg
16 ounce Canned chopped tomatoes undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 cups Roasted Turkey or Chicken Cut into bite sized pieces
1/2 cup Quick Cooking Barley

Instructions

Rinse lentils in a colander before using.
Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together.
If you want, add a whole turkey wing or leg. The bone and remaining meat will add flavor to the broth. You'll remove it when ready to serve.
Add lentils and cook according to package instructions. 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.
Serve and garnish with chopped fresh parsley. Some grated Parmesan cheese is nice here. These are both optional.

Notes

This recipe calls for quick cooking barley which cooks in roughly 10 minutes. If using pearl barley, adjust cooking time instructions accordingly.

If you want to make this without using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.

Nutrition