Turkey Lentil Soup (Low-carb)
Cozy warming spices and hearty, delicious ingredients make this a stand-out turkey lentil soup. It’s an easy one-pot meal using shredded or ground turkey, canned lentils and carrots. It comes together quickly and easily and the leftovers make the best quick lunches and dinners. It’s a superb low-FODMAP and low-carb lentil soup recipe that will change the way you think about lentils!
Servings: 8 servings
Calories: 192kcal
Ingredients
- 1 pound cooked turkey shredded leftover turkey or ground turkey
- 6 cups broth I use my homemade bone broth
- 15 ounces canned diced tomatoes about 1.5 cups
- 15 ounces canned lentils about 1.5 cups
- 2 carrots
- 2 stalks celery
- ½ medium onion or 1 leek use green part only for low-FODMAP
- 3 tablespoons oil I like to use olive oil
- 1 cup shredded kale or spinach or other green leafy vegetables
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon ginger powder or 1 inch fresh, finely chopped or grated
- 1 teaspoon turmeric
- 1 teaspoon sea salt and more to taste. Try kala namak black salt instead of sea salt. Read more in my Kala Namak Ingredient Spotlight.
- ½ teaspoon black pepper
- 3 bay leaves
- 1 tablespoon fresh lemon juice (optional) juice of about ½ a lemon
Optional garnish
- shaved parmesan
- Fresh parsley - coarsely chopped
Instructions
- Finely chop the onion (or leek), and thinly slice the carrots and celery.
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the onion (or leek) and sliced carrot and celery and sauté until vegetables are slightly soft, about 5 minutes.
- Add the turkey, broth, kale or spinach, diced tomatoes, and spices to the pot.
- Simmer until vegetables are tender, about 20 minutes. I like to partially cover the pot to prevent splatter, but it’s not necessary.
- Add the lentils and simmer for another 10 minutes.
- Turn off the heat and add a tablespoon of fresh lemon juice, if using. Stir until thoroughly combined.
- Add more salt to taste.
Notes
How to serve
Serve this with fresh crumbled, shaved or grated parmesan cheese and a garnish of fresh parsley. Or add a dollop of sour cream with an extra squeeze of fresh lemon. I always pair this with Cheddar Almond Flour Biscuits or Pull-apart Dinner Rolls to sop up the savory, rich broth.How to store
Store leftovers in a sealed container in the refrigerator for up to 4 days or consider freezing.Variations
- Use chicken – use roasted chicken or cooked ground chicken instead of turkey
- Use smoked turkey – this soup is fantastic using leftover smoked turkey from a Smoked Spatchcock Turkey, Smoked Turkey Breast or Smoked Whole Turkey
- Add additional spices – I highly recommend adding curry leaves and a pinch of saffron. About 10 curry leaves and 6-8 saffron threads add a special magic to this soup. If you don’t follow a low-FODMAP diet, consider adding a few cloves of garlic.
- Use kala namak salt – instead of using regular salt, use kala namak black salt for an outstanding umami flavor. Use twice as much kala namak as regular or sea salt because it contains less sodium.
- Creamy lentil soup – stir in ½ cup of coconut milk, heavy cream, or a little coconut cream at the end of cooking
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 12g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 235mg | Potassium: 472mg | Fiber: 5g | Net Carbs*: 7g
https://radfoodie.com/turkey-lentil-soup/
