Hearty Smoked Turkey and Lentil Soup Recipe

Looking for a nourishing bowl of comfort? This Smoked Turkey and Lentil Soup is your answer. It’s packed with protein and flavor, making it a perfect choice for any day of the week. The smoky flavor from the turkey combined with the earthy lentils creates a delightful harmony that warms you from the inside out.

This soup is not only hearty but also incredibly satisfying. It’s made with simple ingredients that come together to create a dish that feels indulgent without being overly complicated. Plus, it’s a fantastic way to use up leftover turkey, adding both depth and richness to the flavor profile.

Whether you’re seeking a cozy meal for a chilly evening or a filling dish for your lunch, this Smoked Turkey and Lentil Soup is versatile enough to fit any occasion. It’s a bowl of goodness that you and your family will keep coming back to.

A Comforting Bowl of Smoked Turkey and Lentil Soup

A bowl of Smoked Turkey and Lentil Soup with lentils, turkey, carrots, and garnished with parsley, set in a cozy kitchen.

This Smoked Turkey and Lentil Soup is a deliciously hearty dish, featuring tender lentils simmered with smoky turkey, carrots, and celery. It’s rich in flavor and nutrients, providing a satisfying meal that’s both wholesome and comforting.

Ingredients

1 cup dried lentils, rinsed
2 cups smoked turkey, shredded or diced
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken or vegetable broth
1 teaspoon thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Chopped parsley for garnish (optional)

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, cooking until softened (about 5-7 minutes).
Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.
Combine Ingredients: Add lentils, smoked turkey, broth, thyme, bay leaf, and bring to a boil. Reduce heat and let it simmer for 30-35 minutes or until lentils are tender.
Season: Season with salt and pepper to taste. Remove bay leaf before serving.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired.