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Smokey Turkey & Lentil Soup With Garlic Cheese Croutons

This recipe creates a hearty and flavorful Smokey Turkey & Lentil Soup, enriched with tender vegetables, lean protein, and a distinct smoky paprika note. It's perfectly complemented by homemade Garlic Cheese Croutons, offering a delightful textural contrast. Ideal for a comforting and nutritious meal, especially when utilizing leftover turkey or chicken.
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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 Pot or Dutch Oven For simmering the soup
  • 1 Baking Sheet For toasting the 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
 

  • Preheat oven to 375°F (190°C). In a large bowl, toss cubed bread with 2 tablespoons olive oil, 3 minced garlic cloves, rac{1}{2} teaspoon garlic salt, and 1 teaspoon dried oregano. Stir in rac{1}{2} cup shredded Parmesan cheese until evenly coated.
  • Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crisp. Set aside.
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until softened, about 5-7 minutes.
  • Add 5 minced garlic cloves, 1 tablespoon smoked paprika, rac{1}{2} teaspoon garlic salt, 1 teaspoon garlic powder, and 1 teaspoon pepper to the pot. Sauté for 1-2 minutes until fragrant.
  • Stir in the rinsed dried mixed lentils, 6 cups low sodium chicken stock, chopped celery, and sliced carrots.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until lentils and vegetables are tender.
  • Add the cooked, shredded turkey or chicken to the soup and heat through for 5 minutes.
  • Stir in the power greens (kale, spinach, and Swiss chard) and cook for another 2-3 minutes, just until wilted.
  • Taste the soup and adjust salt and pepper as needed.
  • Ladle the hot soup into bowls. Garnish generously with extra shredded Parmesan cheese and the crispy garlic cheese croutons.

Notes

For the croutons, use day-old or slightly stale bread for optimal crispness; fresh bread tends to become chewy. Ensure an even coating of oil and seasonings before toasting to achieve uniform flavor and browning. When building the soup's flavor base, properly caramelize your onions and garlic. This foundational step deepens the overall taste. Rinse lentils thoroughly to remove any debris. Be mindful not to overcook them; they should be tender but still hold their shape, avoiding a mushy texture. Add the power greens towards the very end of the cooking process. This preserves their vibrant color, nutritional integrity, and slight bite, preventing them from becoming overcooked and limp. Taste and adjust seasoning, especially salt and pepper, before serving. A dash of acidity, like a squeeze of lemon, can brighten the soup if it feels heavy.