Roast Turkey Lentil Barley Soup Recipe

I just whipped up this killer turkey soup with leftover turkey, a bunch a diced veggies, lentils and barley, and it turned out super comforting like a warm hug on a rough day even if it ain’t the prettiest dish around.

I love making Roast Turkey Lentil Barley Soup cause its hearty and nourishing. I start by sautéing onion, carrots, celery and garlic in olive oil then add turkey broth, lentils, barley, diced tomatoes, bay leaves, thyme and rosemary.

Its packed with nutrition and perfect for a cozy meal.

Ingredients

• A healthy fat source which deepens flavour and aids in nutrient absorption without overpowering taste.
• Provides a savory base that offers natural sweetness and essential antioxidants for immune boost.
• High in protein and fibre, they contribute to healthy digestion and sustained energy release.
• Rich in complex carbs and fibre, it gives a hearty texture and satisfying fullness.
• Adds a tangy sweetness with vitamins and acidity that balances the savory broth.
• Offers lean protein with a comforting, rich flavor enhancing the overall depth of soup.
• Delivers a bold, aromatic punch that supports immune health and enriches the soup’s base.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1/2 cup pearl barley, rinsed
• 8 cups turkey broth (or low-sodium chicken broth)
• 1 can (14.5 oz) diced tomatoes with juices
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 3 cups shredded leftover roast turkey meat
• Salt and pepper, to taste
• Optional: 1 cup chopped fresh spinach

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat, then add diced onion, carrots, and celery. Cook them until they’re soft and slightly browned.

2. Toss in the minced garlic and let it cook for about a minute, stirring frequently.

3. Stir in the rinsed lentils and barley then pour in the turkey broth and diced tomatoes with their juices.

4. Add 2 bay leaves, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, and season with salt and pepper to taste.

5. Bring the soup to a boil then lower the heat and let it simmer for about 30 to 40 minutes until the lentils and barley are tender.

6. Mix in the 3 cups of shredded leftover roast turkey meat and cook for another 5 minutes.

7. If using, stir in the chopped fresh spinach and allow it to wilt, which should only take a couple of minutes.

8. Give the soup a taste and adjust the seasoning with more salt and pepper if needed.

9. Remove the bay leaves before serving.

10. Ladle the soup into bowls and serve warm with your favorite bread on the side. Enjoy your hearty meal!

Equipment Needed

1. A large pot or Dutch oven for cooking and simmering the soup
2. A stovetop to heat the pot and bring the soup to a boil
3. A cutting board to dice veggies like the onion, carrots, and celery
4. A chef’s knife to chop those vegetables and mince the garlic
5. Measuring spoons and measuring cups for the olive oil, broth, and seasonings
6. A colander or sieve to rinse the lentils and barley
7. A can opener to open the diced tomatoes if they arent pre-opened
8. A long stirring spoon to mix everything as it cooks
9. A ladle for serving the soup in bowls

FAQ

• Q: What type of broth should i use in this soup? A: You can use turkey broth if you have it, but low-sodium chicken broth works just fine too.
• Q: How long should the soup be cooked? A: The soup usually cooks for about 45-60 minutes, so the lentils and barley get nice and tender.
• Q: Can i freeze leftovers from this soup? A: Yep, you can freeze it, but keep in mind that the barley may get a bit mushy after thawing.
• Q: Is it ok to add other vegetables? A: Sure, you can always mix in extra veggies like zucchini or green beans to change up the texture and flavor.
• Q: Is this soup good for cold days? A: Absolutely, it’s a hearty and comforting meal perfect for chilly evenings and it’s a cool way to use leftover roast turkey.

Roast Turkey Lentil Barley Soup Recipe Substitutions and Variations

• If you dont have olive oil, try using canola oil, avocado oil or even a little melted butter
• If you’re out of a large onion, you can use a couple of shallots or some mild leeks instead
• If carrots arent around, parsnips or even sweet potatoes make a cool twist
• If turkey broth is scarce, low-sodium chicken broth or veggie broth works just as good
• If leftover roast turkey is missing, shredded chicken is a decent stand in

Pro Tips

1. When you’re sautéing the onions, carrots and celery, make sure you don’t overcrowd the pan. Let them brown a bit so that extra flavor develops – this step really makes a difference!
2. Keep an eye on the garlic. Once it goes in, stir it around constantly. If you let it cook too long it can burn and turn bitter, killing the good taste you built up from the vegetables.
3. Rinse the lentils and barley really well before adding them to the pot. Any extra dust or chemicals can mess with the flavor and texture, so a quick rinse means a cleaner taste.
4. Taste your soup at the end. The broth, turkey and veggies can vary in flavor so add salt and pepper gradually until it feels just right. Also, if you decide to toss in some spinach, do it just a few minutes before serving to keep it fresh and bright.