Red Lentil And Turkey Soup

Red Lentil And Turkey Soup
4.5 from 2 ratings
After the Thanksgiving turkey has been picked clean, the bird has one last use in the kitchen: use the bones to make a hearty stock to serve as the foundation of a delicious homemade soup. Red lentil soup, with cumin and coriander, is delicious when made with turkey stock. This recipe is by Linda Giuca and Christopher Prosperi, and was originally published in the Hartford Courant.
Prep Time
Cook Time
Red Lentil and Turkey Soup recipe - The Daily Meal
Total time: 55 minutes
  • 3 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 1 large carrot, cut into bite-sized cubes
  • 2 ribs celery, sliced
  • 1 1/2 teaspoons cumin, or to taste
  • 1 teaspoon coriander, or to taste
  • 1 bay leaf
  • 1 cup red lentils
  • 5 cup turkey or chicken stock
  • 1 cup chopped roasted turkey or chicken (optional)
  • salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh parsley
  1. In a medium-sized pot over medium heat, heat 3 tablespoons olive oil. Add 1 coarsely chopped onion, 1 large chopped carrot, 2 sliced celery ribs, 1 1/2 teaspoons cumin, 1 teaspoon coriander and 1 bay leaf. Sauté about 5 minutes, or until the carrot begins to soften.
  2. Stir in 1 cup red lentils and add 5 cups turkey stock. Simmer gently for about 30 minutes, or until lentils are soft. (If a thicker soup is desired, puree 1 cup of the soup mixture and return to pot.)
  3. Stir in 1 cup chopped roasted turkey, if desired, and simmer just until turkey is heated through.
  4. Season with salt and pepper to taste. Stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh parsley. Serve hot.