Turkey Lentil Soup

Turkey Lentil Soup (Low-Sodium)

Save your Thanksgiving turkey carcass to make this soup that's loaded with fiber and protein
Course Soups and Stews
Cuisine American
Keyword comfort food, turkey lentil soup
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Calories 369 kcal
Author Shelby Kinnaird


  • Turkey carcass
  • Cheesecloth
  • 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


  1. 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.
  2. Bring stock to a boil, then add lentils, onions, celery, and carrots. Simmer gently for 40 minutes or until lentils are almost done.
  3. Add turkey, rice, and Herbes de Provence. Continue heating for another 5 to 10 minutes. Season with salt & pepper.