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Smokey Turkey & Lentil Soup With Garlic Cheese Croutons

This recipe delivers a hearty and comforting Smokey Turkey & Lentil Soup, rich with aromatics, tender lentils, and shredded turkey. It's elevated by a distinct smoky paprika flavor and served with crispy, savory garlic cheese croutons, making it a complete and satisfying meal perfect for cooler days.
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Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2735.9 kcal

Equipment

  • 1 Large stockpot or Dutch oven
  • 1 Large Skillet For croutons
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • FOR THE CROUTONS:
  • 2 cups Bread Of Your Choosing I Used Great Harvest Nine Grain
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic Minced
  • ½ teaspoons Garlic Salt
  • 1 teaspoon Dried Oregano
  • ½ cups Parmesan Cheese Shredded
  • FOR THE SOUP:
  • 1 Tablespoon Olive Oil
  • 1 cup Onions Diced
  • 5 cloves Garlic Minced
  • 6 cups Low Sodium Chicken Stock
  • 1 cup Dried Mixed Lentils Rinsed
  • 1 Tablespoon Smoked Paprika
  • ½ teaspoons Garlic Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Pepper
  • 1-½ cup Celery Chopped
  • 1-½ cup Carrots Sliced
  • 2 cups Turkey Or Chicken Cooked And Shredded
  • 3 cups Power Greens I Used Kale, Spinach, And Swiss Chard
  • ½ cups Parmesan Cheese Shredded For Serving

Instructions
 

  • Prepare the croutons: In a large bowl, combine diced bread cubes with olive oil, minced garlic, garlic salt, and dried oregano. Toss until the bread is evenly coated.
  • Heat a large skillet over medium heat. Add the seasoned bread cubes and toast, stirring frequently, for 5-7 minutes, or until golden brown and crispy.
  • Remove the croutons from heat, immediately toss them with  cup shredded Parmesan cheese, and set aside to cool.
  • For the soup: In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté for 5-7 minutes until softened and translucent.
  • Add 5 cloves of minced garlic to the pot and cook for another minute until fragrant.
  • Stir in the rinsed dried mixed lentils, 6 cups of low sodium chicken stock, 1 tablespoon of smoked paprika,  teaspoon garlic salt, 1 teaspoon garlic powder, and 1 teaspoon pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender.
  • Add the chopped celery and sliced carrots to the simmering soup. Continue to cook for another 10-15 minutes, or until the vegetables are tender-crisp.
  • Stir in the 2 cups of cooked and shredded turkey or chicken and 3 cups of power greens. Cook for an additional 2-3 minutes, just until the greens are wilted.
  • Taste the soup and adjust seasoning as needed with additional salt and pepper. Ladle the hot soup into bowls and garnish generously with the prepared garlic cheese croutons and additional shredded Parmesan cheese, if desired.

Notes

For the soup base, ensure onions and garlic are properly softened before adding liquids; this caramelization is key to deep flavor. The smoked paprika is vital for the soup's character; for an extra layer of smokiness, consider a very small dash of liquid smoke or a roasted poblano. Add the power greens right at the very end and cook just until wilted to maintain their vibrant color and nutritional value. When making croutons, monitor them closely to prevent burning the garlic; toast until thoroughly crisp. Always taste and adjust seasoning, especially salt, after the lentils have cooked as flavors concentrate.