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
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: soup/stew entree gluten-free high fiber high protein fall winter
Ingredients (8 servings)
- 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)
- greek yogurt
- chopped cilantro
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.