After Thanksgiving, don’t throw out your turkey carcass. Instead, use it and some of your leftover meat to make this nutritious, fiber-rich Turkey Lentil Soup. It’s low-sodium too.
Tips for Making Turkey Lentil Soup
- Sort through your lentils prior to cooking to remove any small stones or other debris.
- After sorting, rinse the lentils thoroughly in cold water.
- Cooking lentils is simple, but many things can affect their cooking time. Green and brown lentils usually take about 45 minutes to cook; red lentils usually take about 25 minutes. Older lentils take longer to cook than fresher ones.
- Don’t add salt until after the lentils are done or they will become tough.
- Avoid overcooking the lentils or they will turn to mush.
- If you like more liquid in your soup, add more broth. I prefer it to be more of a stew.
Other Recipes Featuring Lentils
Like lentils? Check out these other recipes:
Turkey Lentil Soup (Low-Sodium)
- Turkey carcass
- 12 ounces lentils checked and rinsed (I prefer to use green lentils)
- 1 medium onion chopped
- 1 cup chopped celery
- 2 large carrots peeled and sliced
- 2 cups diced cooked turkey
- 2 cups cooked brown rice
- 1 teaspoon Herbes de Provence
- Salt & freshly ground pepper
- Place turkey carcass in large stock pot and cover with water, breaking up the carcass if necessary to make it fit. Bring to a boil, then reduce heat and simmer, covered, for about 2 hours. Discard bones and strain stock through cheesecloth. Place 4 cups of stock back in stock pot; save remaining stock for another use or freeze it.
- Bring stock to a boil, then add lentils, onions, celery, and carrots. Simmer gently for 40 minutes or until lentils are almost done.
- Add turkey, rice, and Herbes de Provence. Continue heating for another 5 to 10 minutes. Season with salt & pepper.