Turkey Lentil Soup with Cabbage & Bacon
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.
Servings: 6
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.