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curried lentil turkey soup

11.26.12

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.

What did you make with Thanksgiving leftovers?

Share it!

categories: beans, coconut, dinner, fiber, gluten-free, herbs, lunch, protein, soup, vegetables, whole foods11 comments

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