Turkey Lentil Soup Recipes

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SLOW-COOKER SMOKED TURKEY-LENTIL SOUP



Slow-Cooker Smoked Turkey-Lentil Soup image

Make this scrumptious slow-cooked soup by adding lentils, vegetables and turkey - garnished with yogurt and oregano sprigs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 8

Number Of Ingredients 8

6 cups organic vegetable broth
8 oz dried lentils, sorted, rinsed
1 container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground pepper
1 smoked turkey leg (8 oz)
Fat-free Greek plain yogurt, if desired
Fresh oregano sprigs, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, stir together broth, lentils, prechopped vegetables, oregano and pepper; add turkey leg.
  • Cover; cook on Low heat setting 8 to 10 hours or until lentils are tender and turkey falls off bone.
  • Remove turkey leg from slow cooker. Remove and discard skin. Shred meat; discard bone. Return meat to slow cooker; stir well. Ladle soup into 8 bowls; garnish with yogurt and oregano sprigs.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fiber 5 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 650 mg

TURKISH RED LENTIL SOUP WITH MINT



Turkish Red Lentil Soup with Mint image

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Provided by Jenna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon dried mint
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  • Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  • Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g

SMOKED TURKEY AND LENTIL VEGETABLE SOUP



Smoked Turkey and Lentil Vegetable Soup image

Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive or canola oil
1 small onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups water
1 cup dried lentils, sorted, rinsed
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
  • Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g

RICH LENTIL AND TURKEY SAUSAGE SOUP



Rich Lentil and Turkey Sausage Soup image

Make and share this Rich Lentil and Turkey Sausage Soup recipe from Food.com.

Provided by Burefan

Categories     Poultry

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups lentils
8 -10 cups vegetable broth or 8 -10 cups water
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 large onion, chopped
2 celery ribs, chopped
1 lb all-natural turkey sausage (or ground turkey) or 1 lb chicken sausage (or ground turkey)
2 tomatoes, peeled, seeded, and chopped (or 1 can, 15 ounces chopped or crushed tomatoes)
1 teaspoon turmeric (to taste)
1 teaspoon ground cumin
1 sprig fresh thyme, chopped or 1/2 teaspoon dried thyme
1 pinch dried red pepper flakes
sea salt, to taste
plain yogurt, for garnish
1/2 cup chopped fresh parsley, for garnish (flat leaved, if available)

Steps:

  • Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
  • Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
  • Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.

Nutrition Facts : Calories 318.7, Fat 18.6, SaturatedFat 3.6, Cholesterol 119.5, Sodium 455.8, Carbohydrate 20.1, Fiber 6.7, Sugar 3.6, Protein 18.6

LENTIL, TURKEY & WILD RICE SOUP



Lentil, Turkey & Wild Rice Soup image

Make and share this Lentil, Turkey & Wild Rice Soup recipe from Food.com.

Provided by um-um-good

Categories     Stocks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 medium leeks (well rinsed & thinly sliced)
1 medium carrot, peeled & chopped
1 medium celery rib, chopped
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried thyme
1/2 cup wild rice, rinsed
6 cups chicken stock
3/4 cup lentils, rinsed
1 1/2 cups cooked turkey, chopped
2 tablespoons parsley
1/2 teaspoon pepper

Steps:

  • Melt butter over med-high heat.
  • Add leeks, carrots & celery and cook until leeks are softened.
  • Stir in bay leaf, thyme, rice & chicken stock.
  • Cover & bring to boil.
  • Reduce heat to medium low & simmer 30 minutes.
  • Stir in lentils & turkey.
  • Cook until rice is tender (about 25 minutes longer).
  • Remove bay leaf & thyme sprig.
  • Stir in parsley & pepper just before serving.

Nutrition Facts : Calories 280.4, Fat 8.8, SaturatedFat 3.8, Cholesterol 44, Sodium 422, Carbohydrate 29, Fiber 3.8, Sugar 6.3, Protein 21.2

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

TURKEY SAUSAGE AND LENTIL SOUP



Turkey Sausage and Lentil Soup image

This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 15

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 cups dried brown lentils, rinsed
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 cartons (32 ounces each) reduced-sodium chicken broth
Optional: Fat-free plain Greek yogurt and minced fresh parsley

Steps:

  • In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

TURKEY-LENTIL CHILI



Turkey-Lentil Chili image

This is such a great and filling recipe, you hardly notice it's good for you!

Provided by GG

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

2 cups dry lentils
2 quarts vegetable broth
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 pound turkey sausage
2 tomatoes, peeled, seeded, and chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
¼ cup chopped fresh parsley for garnish

Steps:

  • Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
  • Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 26.8 g, Cholesterol 29.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 669.9 mg, Sugar 5.2 g

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