Lentil Turkey Wild Rice Soup
Warm up with a hearty bowl of Lentil Turkey Wild Rice Soup, a wholesome and flavorful way to use up leftover turkey! This comforting recipe is packed with protein-rich lentils, nutty wild rice, and tender turkey, simmered in a savory broth infused with aromatic herbs like thyme, rosemary, and a hint of garlic. Colorful diced vegetables—carrots, celery, and onion—bring both nutrition and natural sweetness, creating a well-rounded and satisfying meal. Ready in just about an hour, this easy-to-make soup is perfect for meal prep or weeknight dinners, serving up to six portions of cozy, nutrient-packed goodness. Garnish with fresh parsley for a burst of freshness, and enjoy a dish that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked turkey, shredded or diced
- 1 cup green or brown lentils, rinsed
- 0.5 cup wild rice
- 8 cups low-sodium chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded or diced cooked turkey, lentils, and wild rice to the pot.
Pour in the chicken or turkey broth and stir to combine.
Season the soup with dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for about 35-40 minutes, or until the lentils and rice are tender.
Stir the soup occasionally and add more broth or water if needed to adjust the consistency.
Once the lentils and rice are cooked, remove the bay leaf and taste the soup. Adjust the seasoning with additional salt or pepper if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3977 mg | 173% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 16.8 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3672 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
