RECIPE

Turkey, Mushroom, and Lentil Soup

  • Contributed by Quick From Scratch Soups & Salads
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Turkey from the deli—or from last night's dinner—makes this hearty soup especially substantial. You can easily do without the meat, though; for a perfect vegetarian meal, the mushrooms and lentils can stand on their own.

Plus: More Soup Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Ingredients

  • Ingredients
    1. 2 tablespoons cooking oil
    2. 1 onion, chopped
    3. 10 ounces mushrooms, sliced thin
    4. 2 cloves garlic, minced
    5. 1 tablespoon soy sauce
    6. 1 cup lentils
    7. 1 3/4 teaspoons salt
    8. 2 quarts water
    9. 1 1/2-pound piece cooked turkey, cut into 1/2-inch cubes (about 2 cups)
    10. 1/4 teaspoon fresh-ground black pepper
    11. 1/4 cup plus 1 1/2 tablespoons chopped fresh parsley

Directions

  1. 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.
  2. 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.
  3. 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.

Notes

Variations Try two cups of diced cooked chicken or ham instead of the turkey.