After the holidays, I often find myself staring at a container of cooked turkey in the fridge, wondering how to turn it into something comforting without making another dry sandwich. But this Turkey Lentil Soup with Cabbage & Bacon isn’t just a post-holiday fix, it’s the kind of hearty, cozy soup you’ll want to make any day of the year. It comes together with simple pantry ingredients, all made in one pot.
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I tend to gravitate toward soups like this when I want something comforting but don’t feel like following a strict recipe or spending extra time in the kitchen. Like my Simple Cabbage Soup and my Easy One-Pot Lentil & Vegetable Soup, I built this Turkey Lentil Soup with Cabbage & Bacon around ingredients I almost always have on hand - turkey bacon I use for breakfast, lentils, cabbage, and a few pantry spices - keeping everything simple and flexible. Using water instead of broth keeps it budget-friendly, and the turkey bacon adds just enough smokiness without weighing the soup down. It’s the kind of forgiving, one-pot meal I come back to often on busy weeknights, when dinner needs to feel intentional but easy.
Recipe Overview
🕒 Ready in: About 40 minutes
🍲 Servings: 4–6 people
🍳 Cook method: One-pot soup (stovetop)
🥗 Diet-Friendly: Dairy-Free, High-Protein
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Why this Turkey Lentil Soup works for Weeknights
- One pot, minimal cleanup: Everything cooks in a single pot, which means fewer dishes and an easier cleanup.
- Minimal prep, simple steps: With just a bit of chopping and grating, this soup comes together quickly and doesn’t require constant attention while it cooks.
- Uses cooked turkey you already have: Just like my Leftover Turkey Salad (with Gnocchi), this recipe is perfect for using up leftover turkey.
- Ready in about 40 minutes: From start to finish, this soup fits easily into a weeknight schedule and feels like a complete, comforting dinner without a long simmer.
- Comforting but not heavy: Like many of my favorite weeknight soups, this one is cozy and satisfying without feeling overly rich. And, it's perfect for regular rotation, not just after the holidays.
Ingredients
- Turkey: You can use leftover roasted turkey, rotisserie turkey, or any cooked turkey you have on hand. Both white and dark meat work well.
- Turkey bacon: Adds a subtle smoky flavor without making the soup heavy. Since turkey bacon doesn’t release much fat, it helps build flavor early in the pot without overpowering the other ingredients.
- Cabbage: Green cabbage works best here and softens beautifully as it simmers.
- Lentils: I use a mixture of green and brown lentils. They are best for soups since they don't break down and become mushy like other types of lentils, especially red ones.
- Apple Cider Vinegar: A small splash at the end brightens the soup and balances the earthy lentils and rich turkey, making all the flavors pop without tasting acidic.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Turkey: Swap cooked turkey with rotisserie chicken, leftover roast chicken, or even cooked ground turkey, as I use in this One-Pan Buckwheat & Ground Turkey Skillet.
- Cabbage: Green cabbage works best, but you can also use Savoy cabbage or Napa cabbage. Just keep in mind that softer cabbages will cook down faster and give a slightly lighter texture.
- Turkey bacon: If you don’t have turkey bacon, regular bacon works just as well, though it will release more fat, which comes down to personal preference. For a bacon-free version, simply skip it and use a little oil when sautéing the carrots, then add an extra pinch of smoked paprika to maintain depth of flavor.
- Add Veggies and Herbs: You can also add grated or diced zucchini, chopped spinach, or kale near the end of cooking. Fresh herbs like parsley, dill, cilantro, or thyme make a great finishing touch.
- Make It Spicy: Add a pinch of red pepper flakes, a dash of hot sauce, or a bit of smoked chili powder if you like a little heat.
Step-by-Step Instructions
STEP 1: Prepare the ingredients
Dice the turkey bacon, cooked turkey, cabbage, and onion. Grate the carrot, mince the garlic, and rinse the lentils.
STEP 2: Start with bacon & aromatics
In a large pot or Dutch oven over medium heat, add the chopped turkey bacon and cook until lightly browned. Add the onion, grated carrot, and garlic, and cook until softened. Stir in all the seasonings.
STEP 3: Simmer the soup
Add the lentils and stir to coat them in the spices. Pour in the water and add the bay leaf. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
STEP 4: Add the cabbage
Stir in the turkey and sliced cabbage, cover, and continue simmering for another 10 minutes, until the cabbage is soft and the flavors are well combined. Remove the bay leaf, stir in the apple cider vinegar, taste, and adjust seasoning as needed.
Top Tips
- Grate the carrots instead of chopping them. Grated carrots melt into the soup as it cooks, adding natural sweetness without leaving noticeable carrot pieces.
- Don’t skip the acid at the end! A small splash of apple cider vinegar or lemon juice brightens the soup and balances the earthy lentils and turkey.
- Green or brown lentils work best for this recipe, as they stay tender without becoming mushy.
- Adding the cabbage near the end keeps it soft but not overcooked and prevents it from disappearing into the soup.
- Make sure to taste the soup before adding more salt. Turkey bacon and cooked turkey can vary in saltiness, so adjust seasoning at the end.
- Giving the soup 5–10 minute rest off the heat allows the flavors to settle and the broth to thicken slightly.
Frequently Asked Questions
Yes. Just omit the turkey and turkey bacon, add extra lentils or chickpeas for protein, and sauté the vegetables in olive oil. The soup will still be hearty and satisfying. You may need to add more seasonings as well because you won't have the salt from the bacon and cooked turkey.
Yes. This soup freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Yes. Lentils naturally absorb liquid as they sit, so the soup will thicken over time. Add a splash of water (and maybe some salt to taste) when reheating if needed.
Stored in an airtight container, this soup will keep well in the refrigerator for up to 4 days. I honestly even keep it in the pot in the fridge, covered with the lid.
Serving suggestions
- Serve the turkey lentil soup with crusty bread, crackers, or flatbread. A slice of toasted sourdough, whole-grain bread, or warm flatbread is perfect for soaking up the broth.
- Add a dollop of sour cream: A spoonful of sour cream adds creaminess and balances the smoky, savory flavors of the soup.
- Add a simple side salad: A light salad, such as this Asparagus Kale Salad or this Crunchy Carrot, Cucumber & Radish Salad with Kohlrabi, balances the heartiness of the soup.
- Top with fresh herbs: Finish each bowl with chopped parsley, cilantro, or dill for a fresh pop of flavor.
- Make it a fuller meal: Pair with a simple protein like my Chicken Macaroni Salad, or my Baked Chicken Thighs with Chickpeas, baked fish, like my Sweet Chili Salmon, or a side of roasted vegetables, like these Roasted Eggplant and Sweet Potatoes, or these 2-Ingredient Crispy Air Fryer Bacon Potatoes.
Other delicious soups
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Recipe
Turkey Lentil Soup with Cabbage & Bacon
Ingredients
- 4-5 slices turkey bacon chopped
- 1 small onion diced
- 1 carrot grated
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 1 cup dried brown or green lentils or ½ cup of each, rinsed
- 10 cups water
- 1 bay leaf optional but recommended
- 3 cups cooked turkey chopped or shredded
- 3 cups green cabbage thinly sliced
- 1 tablespoon apple cider vinegar or lemon juice to finish
Instructions
- In a large pot or Dutch oven over medium heat, add the chopped turkey bacon. Cook for 2-3 minutes, stirring occasionally, until lightly browned. If the pot looks dry, add a small splash of olive oil.4-5 slices turkey bacon
- Add the onion, grated carrot, and garlic to the pot. Cook for 2-3 minutes, stirring occasionally, until the onion and carrot has softened and the garlic is fragrant.1 small onion, 1 carrot, 3 cloves garlic
- Stir in the smoked paprika, thyme, black pepper, and salt. Add the lentils and stir to coat them in the spices.1 teaspoon smoked paprika, ½ teaspoon dried thyme, ¼ teaspoon black pepper, 1 teaspoon salt, 1 cup dried brown or green lentils
- Pour in the water and add the bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.10 cups water, 1 bay leaf
- Stir in the turkey and the sliced cabbage, cover and continue simmering for another 5-10 minutes, until the cabbage is soft and the flavors are well combined.3 cups cooked turkey, 3 cups green cabbage
- Remove the bay leaf and stir in the apple cider vinegar or lemon. Taste and adjust seasoning to taste.1 tablespoon apple cider vinegar or lemon juice
Notes
- Grate the carrots instead of chopping them. Grated carrots melt into the soup as it cooks, adding natural sweetness without leaving noticeable carrot pieces.
- Don’t skip the acid at the end! A small splash of apple cider vinegar or lemon juice brightens the soup and balances the earthy lentils and turkey.
- Green or brown lentils work best for this recipe, as they stay tender without becoming mushy.
- Adding the cabbage near the end keeps it soft but not overcooked and prevents it from disappearing into the soup.
- Make sure to taste the soup before adding more salt. Turkey bacon and cooked turkey can vary in saltiness, so adjust seasoning at the end.
- Giving the soup 5–10 minute rest off the heat allows the flavors to settle and the broth to thicken slightly.
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