This soup was a total accident.

I didn’t have any leftover turkey – or plans for leftover turkey.

But then on Saturday, we decided to pick up a 15 pound turkey and have another round of Thanksgiving. My thoughts immediately went to leftovers. Can you blame me?

Curried lentil soup with turkey came to mind and I had all of the ingredients I needed at home so I turned on the Christmas music, made some tea, pretended it was cold outside and made some soup.

This soup is flavorful, filling and nice and warm for chilly winter nights. I love it topped with a little greek yogurt and fresh cilantro – it adds such a great fresh and creamy touch!

*Use shredded chicken and chicken broth if you don’t have leftover turkey.

 

Curried Lentil Turkey Soup

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: soup/stew entree gluten-free high fiber high protein fall winter

 

Ingredients (8 servings)

For Soup

  • 2 Tbsp oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 Tbsp minced ginger
  • 2 Tbsp curry powder
  • 1/2 tsp each: garam masala, tumeric, coriander
  • salt & pepper to taste
  • 2 cups green lentils
  • 8 cups turkey (or chicken) broth (or mix of broth and water)
  • 1-14 oz can coconut milk
  • 3-4 cups shredded turkey (or chicken)

For Toppings

  • greek yogurt
  • chopped cilantro

Instructions

Heat oil in large pot.

Add onion and occasionally stir for about 3 minutes.

Add carrots, celery and ginger, cooking for about 5 more minutes.

Mix in seasonings and stir until fragrant, about 30 seconds.

Add lentils and broth to pot.

Bring to a boil, reduce heat, cover and simmer for about 40 minutes.

Add coconut milk and turkey, bring to a boil and serve.

Top with greek yogurt and chopped cilantro if desired.

If soup is not thick enough, let simmer with no cover until desired consistency.

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