My Turkey Lentil Soup Recipes
TURKISH LENTIL SOUP
Steps:
- Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
- Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
- Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
- Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
- Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
- Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.
AMY'S CURRIED GROUND TURKEY AND LENTIL SOUP
The meal trifecta is possible - cheap, lean, and delicious! This ground turkey-lentil soup is gluten-free, incredibly fast and easy to make, and a huge crowd pleaser. Stir in jalapenos to taste.
Provided by emily082611
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 26m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat. Add red bell pepper and onion; cook and stir until small brown spots begin to appear on the vegetables, about 6 minutes.
- Heat a separate skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, about 5 minutes. Stir in half the black pepper and half the roasted garlic until well mixed.
- Pour both cans of soup into a 2-quart pot over medium-high heat. Stir occasionally until it starts to bubble, about 5 minutes. Reduce heat to low. Add the cooked vegetables and turkey; add the remaining black pepper and garlic. Stir thoroughly.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.9 g, Cholesterol 60.1 mg, Fat 13.9 g, Fiber 7 g, Protein 20.2 g, SaturatedFat 4.2 g, Sodium 433.6 mg, Sugar 1.3 g
TURKEY SAUSAGE AND LENTIL SOUP
This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
MY TURKEY LENTIL SOUP
Steps:
- Simmer lentils in wet ingredients about 15 minutes until almost tender. Saute veggies in a bit of olive oil until almost tender. Add turkey and veggies to lentils and broth and warm through. Add more water, lemon juice and thyme to taste.
More about "my turkey lentil soup recipes"
CURRIED LENTIL SOUP WITH TURKEY | MY EVERYDAY TABLE
From myeverydaytable.com
Estimated Reading Time 4 mins
- Heat oil in large dutch oven or soup pot. Add onions, carrots, celery, sea salt, and black pepper, and cook, stirring occasionally, for about 3 minutes.
- Make a well in the center of the pot and add in ginger and curry spices. Let them sizzle until fragrant, about 30-1 minute and then stir into veggies.
- Add lentils and broth to pot. Bring to a boil, reduce heat, cover, and simmer for about 40-45 minutes, or until the lentils are soft.
TURKEY LENTIL SOUP (WITH FRESH OR LEFTOVER TURKEY)
From whereismyspoon.co
Estimated Reading Time 6 mins
- Add the washed lentils, bay leaves, tomato paste, diced canned tomatoes and stir for another 2 minutes.
- Add the stock and the dried marjoram. Bring to a boil, and simmer on medium-low, partially covered, for about 8 minutes.
TURKEY AND LENTIL SOUP - A DUCK'S OVEN
From aducksoven.com
Estimated Reading Time 3 mins
- In a large stock pot, heat the olive oil over medium heat. Once hot, add the celery, onions, carrots, and garlic. Cook, stirring occasionally, for about 5 minutes.
- Add all remaining ingredients except the turkey to the stockpot. Bring to a boil and reduce to a simmer. Simmer for 20-25 minutes, or until lentils are cooked and carrots and potatoes are fork tender.
10 BEST GROUND TURKEY LENTIL SOUP RECIPES | YUMMLY
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10 BEST TURKEY VEGETABLE LENTIL SOUP RECIPES | YUMMLY
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TURKEY LENTIL SOUP (LOW-SODIUM) - DIABETIC FOODIE
From diabeticfoodie.com
Estimated Reading Time 5 mins
- 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.
- 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.
TURKEY FRENCH LENTILS BARLEY SOUP | COOKING ON THE RANCH
From highlandsranchfoodie.com
Estimated Reading Time 3 mins
- Melt butter in a Dutch oven over medium high heat. Add sliced carrots and cook, stirring occasionally for 5 minutes. Add celery and onion and cook for another 5 minutes. Add garlic and cook until fragrant.
- Deglaze the vegetables with 1/2 cup of wine. Cook, scraping up bits from the bottom of the pan. Add Chicken Broth and spices. Stir until all is mixed together.
- Add lentils and remaining 1/2 cup of wine. Cook lentils according to package instructions. 10 minutes before lentils are to be done, add quick cooking barley, tomatoes and turkey or chicken.
TURKEY BUTTERNUT SQUASH AND LENTIL SOUP - KATIE'S CUCINA
From katiescucina.com
Estimated Reading Time 3 mins
- Heat a large soup pot on medium-high heat. Pour in the grapeseed oil. Then place the butternut squash, carrots, celery and onions in the soup pot as well as 1/4 cup chicken broth. Place the lid on the pot and sweat vegetables for 10 minutes until softer.
- Add one cup of Autumn Blend Lentils, parsley, and salt and pepper to taste to the pot, mix well and add the remaining chicken broth. Lower the burner to medium-low, and place the lid on the pot. Cook for 20 minutes, stir occasionally.
TURKISH RED LENTIL SOUP – TURKISH FOODIE
From turkishfoodie.com
Estimated Reading Time 2 mins
- Wash the red lentils in a wire mesh strainer and rinse them well and set aside. Put 3 tbsp of butter in a saucepan and melt it. After that add the onions and garlic and saute them 3 minutes. After the onions get softy, add the white flour and saute them about 2 minutes.
- Add the potatoes, carrots, red lentils, salt and black pepper to the saucepan and then pour the 8 cups of water on to the mix. Stir the mix 5 minutes at medium heat and then close the lid and bring to boil.
- Simmer for 20 minutes until the lentils and vegetables are tender. Then insert a hand blender into the saucepan to puree the mix to reach the consistency of you want. And then transfer the soup into a soup bowl.
- Meanwhile, in a nonstick skillet melt the 2 tbsp butter and add the red paprika powder and red paprika and cook for 1 minute.
SMOKED TURKEY-LENTIL SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Total Time 8 hrs 5 minsServings 8
- Place first 6 ingredients in a 3- to 4-quart electric slow cooker. Cover and cook on LOW 8 to 10 hours or until lentils are tender and turkey falls off the bone.
- Remove turkey leg from cooker. Remove and discard skin. Shred meat; return to cooker, discarding bone. Ladle soup into bowls; garnish with yogurt and oregano sprigs, if desired.
LENTIL SOUP WITH SMOKED TURKEY RECIPE - EUGENIA BONE ...
From foodandwine.com
- In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.
- Remove the turkey meat from the bones and return it to the soup; discard the skin, bones and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
CURRIED LENTIL SOUP RECIPE | MYRECIPES
From myrecipes.com
- In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.
- Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.
TURKEY, MUSHROOM, AND LENTIL SOUP RECIPE | MYRECIPES
From myrecipes.com
- In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
- Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
- Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.
TURKEY AND LENTIL SOUP WITH GROUND OR LEFTOVER TURKEY ~ A ...
From agoudalife.com
- Drizzle olive oil in the soup pot over medium high heat and add the ground turkey. Season with salt and pepper and leave it alone for 3-4 minutes so it sears then break up the meat with a wooden spoon or spatula.
- Drop in the carrots, celery and onion and grate in the garlic and season this next layer with salt and pepper as well. Cook 6-8 minutes over medium heat until the carrots start to soften.
- Stir in the tomato paste and cook another 2 minutes then add the diced tomatoes, lentils and (optional) bay leaf.
TURKEY LENTIL KALE SOUP (GLUTEN FREE) - MY BODY MY KITCHEN
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Estimated Reading Time 1 min
TURKISH RED LENTIL SOUP - AZ COOKBOOK
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Estimated Reading Time 3 mins
TURKEY TOMATO LENTIL SOUP - ANTICANCERMOM
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INSTANT POT LENTIL CABBAGE SOUP - MY QUIET KITCHEN
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