If you're looking for a cozy soup, then this hearty turkey lentil soup recipe is the perfect winter meal. It's full of green lentils, chunky vegetables, tomatoes, spices, and creamy from a final swirl of coconut milk.
Includes step-by-step instructions and video.
When it's super cold this time of year, my body craves dipping into a large Dutch oven full of thick chunky soup. So here it is. My delicious and nutritious lentil turkey soup.
Tucking into this protein-packed soup is the perfect way to warm you up from the inside out with some warm homemade bread. And there's nothing to it!
Just saute the vegetables and meat, throw everything else in the pot and cover while simmering. It's packed with protein, complex carbs, and anti-inflammatory properties. What a perfect way to nourish your body!
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✔️ Why You'll Love This Recipe
Here are a handful of reasons why we think you'll love this delicious soup recipe:
- It's delicious and creamy
- Easy to customise with other meats
- A hearty soup packed with nutrition
- A very filling, comforting and healthy meal
- An easy weeknight meal for the whole family
- Offers a great source of protein for a main meal
- It's super easy to make on the stovetop or slow cooker
- Easy soup recipe - you don't need to be a top level cook!
🛒 Ingredient Notes
Please see the printable recipe card with the list of the ingredients, preparation instructions and daily values at the bottom of this post.
Olive oil - which has a high smoking point to fry the garlic, vegetables, and diced turkey without burning. I do this all at the same time for ease
Garlic cloves - for a more complex flavour. or you can swap for garlic powder or puree
Vegetables - these are chopped onion, carrots, and celery sticks cut into small pieces, but you can use any root vegetables that withstand a long cooking time
Turkey - I use raw turkey, whether it's diced breast fillets or lean ground turkey for less meal prep. Or use leftover turkey during the holiday season - anything goes! This is a good source of protein and B vitamins
Curry powder - this adds warming spices in the simplest form. Or you could swap for equal amounts of ground cumin, turmeric, ground coriander, and ginger
Chopped tomatoes - this is a 14oz can (400g) of diced tomatoes, or use crushed tomatoes. You can also use tomato paste to intensify the flavours if preferred
Any store-bought broth - or your own stock, such as vegetable, ham, chicken broth or if you can find it - turkey stock! I make up mine with boiling water followinf the package instructions
Green lentils - I use green as they hold their shape while cooking for long periods. They are also offer protein, fiber, and iron and are full of phenolic compounds, to help support inflammation, stress and more
Herbs - I use a large bay leaf, but feel free to use 2 bay leaves and Italian seasoning for extra flavour
Salt and black pepper - to taste, but I recommend only adding a little initially, then more to taste if needed
Coconut milk - this is optional, but I love the creamy sweet taste. I use up to half a can, but you may want to add more
Garnishes - lemon juice for acidity, to enhance the flavours and chopped fresh parsley
📋 Instructions
1. Add the olive oil to a large Dutch oven or large pot with a lid.
Then saute garlic, chopped vegetables, and diced turkey until browned.
2. Now add the curry powder, Italian seasoning, and salt and pepper. Then fry for another minute.
3. Rinse and drain the lentils to remove any small pebbles, then add to the pot along with everything else except the coconut milk.
Bring to a boil over medium-high heat and reduce to a lower heat.
4. Cover and simmer for 50 minutes over medium to low heat until the lentils are tender.
Stir every now and then to ensure it doesn't catch at the bottom of the pot.
Then stir in the coconut milk and ladle soup into warm bowls.
Tip - to boost the flavour, season to taste again and drizzle the juice of ½ a lemon in and garnish with fresh parsley or coriander leaves
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
Diced turkey meat - I use raw, or you can make a one-pot ground turkey soup. However, it's great with cooked turkey from a leftover Christmas dinner, or a rotisserie chicken, bacon or vegetarian mince
Stock - swap for vegetarian, gluten free or low sodium if required
Carrots - swap for parsnips, potatoes, sweet potatoes or swede if preferred
Green lentils - swap for red lentils and reduce the cook time by half, or use dried split peas in green, yellow or pink flamingo as I do for my Pea Pottage recipe
Coconut milk - swap for yogurt, sour cream or single cream for richness and creaminess
⚖️ Variations
Here are a different ways you can enhance and truly personalise this recipe:
- Spicy - add a pinch of red chilli flakes, cayenne pepper, or harissa paste for some extra heat
- Thai - add some red or green Thai curry paste
- Extra nutrition - stir in some handfuls of baby spinach leaves at the end until they wilt
- Cheesy - you can swap the coconut milk for plenty of parmesan cheese with Philadelphia for a creamy cheesy flavour
- More fibre - add canned black beans, kidney beans etc
- Smooth - puree in a blender if you don't want a chunky soup, cut I recommend adding more stock or coconut milk to thin out!
See my leftover Christmas turkey soup recipe with lemon and ginger here!
🔪 Equipment
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- Sharp knife
- Chopping board
- Garlic press
- large soup pot
- Wooden spoon
- Measuring cups and spoons
❄️ Storage
Storing - we prefer eating this recipe fresh, but leftover soup can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in freezer safe containers for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave safe containers until piping hot, or on the hob or stove.
💡Pro Tips
- Stir every now and then to prevent catching the bottom of the pan and add more liquid if required
- Try to the best stock you can for the best flavor
- Using raw turkey will add more flavour to the soup than cooked turkey, as it will infuse more in the pot
- Try not to overcook the lentils as they can disintegrate in the pot, unless that is how you prefer your soup!
- Season with salt and pepper at the end for better flavour control
- You can adjust the consistency at the end by adding more or less coconut milk
- Don't add the coconut milk too early, as it can split and lose it's creamy flavour
- Add lemon or lime juice at the end for a touch of acidity to enhance the flavours
🍽️ Serving Suggestions
Here are a handful of side ideas you can enjoy with a bowl or cup of soup on a cold day!
Bread - the easiest way to enjoy hot soup is with pita bread pizzas, crusty bread or whatever you fancy!
Scones - Up your soup game by dippiin in homemade cheese scones (cheesy biscuits) or oat flour scones
Soup and sandwich combo - why not enjoy with leftover turkey sandwiches using this coronation chicken sandwich recipe and make it a tradition for dipping?
❓ FAQ
Yes, you can use whatever type of lentils in this turkey soup recipe. Red lentils are quicker cooking and disintegrate in the pan, but green lentils, brown lentils, or black lentils are less likely to.
Yes, just omit the turkey or swap for plant based meat, jack fruit or other vegetables. Then use your favourite vegetable broth or vegan stock.
Yes, you can make this as a crockpot lentil soup recipe. Once you'ved fried all of the vegetables, throw everything into you slow cooker or crockpot. Then cook:
- High heat for 3-4 hours
- Low heat for 6-7 hours
Yes, it is very easy to make a lentil stew from a soup recipe. Just add more chunky vegetables like potatoes, swede etc and simmer until thick.
As they're so small, no you don't need to soak them overnight, However, if swapping for dried split peas, I recommend soaking overnight to speed up the cooking time.
➕ More Soup Recipes
Looking for more delicious recipes like this turkey and lentil soup recipe? Why not try one of these?
🍽️Pairing
Here are some delicious recipes which are a great way to enjoy make great side ideas for eating with all of our homemade soup recipes:
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📖 Recipe
Easy Turkey Lentil Soup Recipe with Coconut Milk
Ingredients
- 3 tablespoon Olive oil
- 1lb g Turkey breast fillets 450g
- 2 cloves Garlic minced
- 1 Onion diced
- 3 Carrots diced
- 2 Celery sticks chopped
- 1 tablespoon Curry powder
- 1 tablespoon Italian seasoning
- 1 Bay leaf
- Pinch Sea salt
- Pinch Black pepper
- 1 can Chopped tomatoes 14oz
- 6 cups chicken or vegetable broth 1.4 litres
- 1 cup Green lentils 200g (rinsed and drained)
- ½ cup Coconut milk 115g
Garnish
- ½ Lemon juice
- ¼ cup Fresh parsley to garnish
Instructions
- Add the olive oil to a large Dutch oven or large pot with a lid.Then saute garlic, chopped vegetables, and diced turkey until browned.
- Now add the curry powder, Italian seasoning, and salt and pepper. Then fry for another minute.
- Rinse and drain the lentils to remove any small pebbles, then add to the pot along with everything else except the coconut milk.Bring to a boil over medium-high heat and reduce to a lower heat.
- Cover and simmer for 50 minutes over medium to low heat until the lentils are tender.Stir every now and then to ensure it doesn't catch at the bottom of the pot. Then stir in the coconut milk and ladle soup into warm bowls.
- Stir in some lemon juice if using and fresh parsley or coriander.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- Stir every now and then to prevent catching the bottom of the pan and add more liquid if required
- Try to the best stock you can for the best flavor
- Using raw turkey will add more flavour to the soup than cooked turkey, as it will infuse more in the pot
- Try not to overcook the lentils as they can disintegrate in the pot, unless that is how you prefer your soup!
- Season with salt and pepper at the end for better flavour control
- You can adjust the consistency at the end by adding more or less coconut milk
- Don't add the coconut milk too early, as it can split and lose it's creamy flavour
- Add lemon or lime juice at the end for a touch of acidity to enhance the flavours
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