Make your thanksgiving leftovers into something special with this Thanksgiving Leftover Lentil Soup recipe.
This post originally appeared the day after Thanksgiving 2015. We're sharing it again on Healthy Aperture because one can never have enough good options for leftover Thanksgiving recipes!
I hope you had a blessed and delicious Thanksgiving with the people you love. Although the annual turkey day is behind us, I have a feeling your fridge would say otherwise. Now I don’t mind simply reheating all the leftovers, however, some people (ahem, Mr. Hungryman) need an element of change. That’s when you put your creativity in gear while in the midst of operating a kitchen in “semi-opened” status. I don’t know about you, but as much as I love to cook, the week after Thanksgiving is not the time for elaborate meals. Instead, let’s repurpose leftovers to create something new and exciting.
There are so many reasons why I love making soup, especially during this time of the year. If life gets out of control, try holding a warm bowl of hearty goodness in your hands while cuddled up in a soft blanket, catching up on your favorite shows (or listening to music). Magical things will happen.
For this soup, I just added whatever ingredients I found in the fridge. I don’t know what I was thinking purchasing so many carrots, onions and celery. Actually, I think I do know. Subconsciously, I probably thought I’d be the crazy stuffing lady (my FAV Thanksgiving dish) having to make enough to feed an army.
In any case, if you have any leftover roasted veggies, green beans, etc., they are also welcome to join the pot. I decided not to add the turkey since my body was craving some meatless meals, but I’ll leave that up to you.
I tend to gravitate towards thicker soups but not ones as thick as stews. Rachel Ray calls them stoups, and the term just kinda stuck with me. By the way, forgive my ignorance, but I’m really curious. Did she invent that word? If you follow this recipe, a stoup is what you’ll end up with. If you desire a thinner soup, feel free to add more liquid (water or broth) to your desired consistency. Of course, remember to season appropriately.
Make your leftover turkey into something special with this Thanksgiving Leftover Lentil Soup recipe @healthyaperture Tweet this
Thanksgiving Leftover Lentil Soup
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced yellow onion
- 1 (28 oz.) can diced tomatoes
- 4 cups low-sodium broth (I used chicken)
- 1 cup lentils
- 1 cup roughly chopped sweet potatoes
- 2 cups roughly chopped kale
- 2 cups water (or more if necessary)
- salt and pepper to season
- Leftover turkey (optional)
- Heat the oil in a large dutch oven or pot over medium-high heat. Add the garlic, onion, carrot, and celery, stirring occasionally, until the vegetables have softened, about 5 minutes. Season with salt and pepper. Pour in diced tomatoes and cook for several minutes.
- Add the lentils and broth. Season with salt and pepper. Stir together and bring to a boil. Then cover pot and simmer until lentils are softened, about 20-25 minutes.
- Add sweet potatoes and simmer for an additional 10 minutes, or until tender. Add kale and cook for several minutes until slightly wilted. Add more water if the soup is too thick. Season with salt and pepper.