Leftover turkey and red lentil soup
Use up cooked turkey in a thick lentil and vegetable soup that tastes like it took hours.
- Time45 min
- LevelEasy
- Costabout £2.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion, carrots, celery and leek for 8 minutes, until soft. Add the garlic for 1 minute.
9 min - 2
Stir in the lentils, boiling water, stock cubes, thyme and bay. Bring to the boil, then simmer for 20 minutes, until the lentils have collapsed and the soup is thick.
20 min - 3
Remove the thyme stalks and bay leaf. Blend about a third of the soup with a stick blender for body, leaving it chunky.
- 4
Stir in the turkey and simmer for 5 minutes, until piping hot.
5 min - 5
Add the lemon juice and black pepper. Taste before adding salt. Serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.