Turkey Lentil Soup (Low-Sodium)
This delicious turkey lentil soup only takes a few minutes to prep for a nutritious, fiber-rich, protein-packed dish that's oh-so-satisfying.
- Turkey carcass
- Water (enough to cover the turkey carcass)
- 12 ounces lentils (checked and rinsed)
- 1 medium onion (chopped)
- 1 cup celery (chopped )
- 2 large carrots (peeled and sliced)
- 2 cups cooked turkey (diced)
- 1 cup cooked brown rice
- 1 teaspoon Herbes de Provence
- Salt & freshly ground pepper
Place the turkey carcass in a large stockpot and cover with water, breaking up the carcass if necessary. Bring the water to a boil, then reduce the heat and simmer, covered, for about 2 hours.
Discard the bones and strain the stock through a cheesecloth.
Place 4 cups of stock back in the stockpot. Save the remaining stock for another use or freeze it.
Bring the stock to a boil, then add the lentils, onions, celery, and carrots. Simmer gently for 40 minutes or until the lentils are almost done.
Add the diced turkey, rice, and Herbes de Provence. Continue heating for another 5 to 10 minutes, then season with salt and pepper before serving.
This recipe is for 4 servings of lentil and turkey soup.
You can substitute store-bought turkey broth and skip steps 1-3 to save time.
Leftover soup can be stored in an airtight container in the refrigerator. Cooked turkey should be eaten within 4 days, so if your turkey was cooked prior to the soup, factor that into the storage time.
Leftover turkey broth can be stored covered in the refrigerator for up to 5 days or in the freezer for several months.
Serving: 1bowl | Calories: 312kcal | Carbohydrates: 29.8g | Protein: 31.5g | Fat: 4.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 64.3mg | Sodium: 341.2mg | Potassium: 711.2mg | Fiber: 9.2g | Sugar: 6g | Net carbs: 20.6g