This delicious low-sodium turkey lentil soup only takes a few minutes to prep for a nutritious, fiber-rich, protein-packed dish that’s oh-so-satisfying.
If you’re like me and always make a batch of turkey broth after Thanksgiving, this recipe is a great way to put some to good use. If you don’t have homemade broth, store-bought turkey broth also works.
However you choose to make this recipe, you’ll love this delicious, nutritious, fiber-rich, protein-packed stew! It’s the ultimate diabetes-friendly comfort food.
Why you will love turkey lentil soup
- It’s hearty and full of protein
- You only need one pot
- It’s great for meal prep
- Soup is rich in fiber and nutrients
- It’s good-for-you comfort food
Turkey lentil soup ingredients
This hearty dish comes together with a few simple, nutritious ingredients, starting with a leftover turkey!
- Turkey carcass — Using the turkey carcass to make the broth adds rich flavor and nutrients to the soup. You can use store-bought turkey broth if you don’t have a turkey carcass.
- Lentils — These high-fiber legumes add a hearty texture.
- Onion, celery, and carrots — These veggies give the soup texture and deep flavor.
- Turkey — Cooked turkey adds a boost of protein. Plus, it’s a great way to use up leftovers!
- Brown rice — Great for texture. You can use freshly cooked or leftover rice.
- Herbes de Provence — This blend of herbs adds fragrant, savory flavor to the soup.
- Salt and pepper — Adjust to taste based on the saltiness of the broth.
How to make turkey lentil soup
- Place the turkey carcass in a large stockpot, cover with water, bring to a boil, then reduce the heat and simmer, covered, for about 2 hours.
- Strain the stock through a cheesecloth, discarding the bones.
- Transfer 4 cups of fresh stock back to the stock pot and bring to a boil.
- Add the lentils, onions, celery, and carrots, then simmer for 40 minutes.
- Add the turkey, brown rice, and Herbes de Provence, heat for 5-10 more minutes, then salt and pepper to taste before serving.
Enjoy!
Recipe tips and tricks
- For the richest flavor, simmer the turkey carcass in water for several hours to make a flavorful broth.
- Check and rinse the lentils, then cook them directly in the soup to absorb all the flavors.
- Flavors will deepen during the simmering process, so wait to salt and pepper the soup until you’re about to serve.
Substitutions and variations
- If you don’t have Herbes de Provence, try using a combination of thyme, rosemary, and oregano instead.
- I sometimes like to replace the brown rice with another grain like quinoa or barley for a different texture.
- You can substitute chicken for turkey. Boil the chicken carcass to give you that rich, nutritious broth, then add the cooked chicken to the soup.
What to eat with turkey lentil soup
I love a cozy side of low-carb cornbread to enjoy with my soup. Homemade keto bread is also great for sopping up any leftover soup at the bottom of the bowl!
If you want to dial up the comfort, treat yourself to an easy cauliflower soufflé on the side. Cheesy cauliflower fritters are another great option.
Of course, you can never go wrong whipping up a batch of roasted cauliflower mash!
Storage and freezing
- Leftovers can be stored in an airtight container in the refrigerator. Because turkey should only be stored for up to 4 days, you’ll want to factor in when it was first cooked.
- Any additional turkey broth can be stored covered in the refrigerator for up to 5 days or in the freezer for several months.
More tasty legume recipes
Legumes are an excellent source of plant-based protein and add heartiness to any meal. Best of all, they’re super versatile!
For more inspiration, be sure to check out my favorite delicious low-carb soup recipes!
Turkey Lentil Soup (Low-Sodium)
Ingredients
- 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
Instructions
- 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.Turkey carcass, Water
- 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.12 ounces lentils, 1 medium onion, 1 cup celery, 2 large carrots
- 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.2 cups cooked turkey, 1 cup cooked brown rice, 1 teaspoon Herbes de Provence, Salt & freshly ground pepper
