In a large soup pot or Dutch oven, heat the oil over medium high heat.
Add the onion, carrot, and celery and cook, stilling occasionally, until softened, about 5 minutes.
Add the rest of the ingredients, except the turkey pieces.
Bring to a boil over medium high heat, then reduce to a simmer and cook for 20 minutes, until the lentils are tender.
Stir in the cooked turkey and heat for about a minute, until heated through.
Add salt and black pepper to taste.
Notes
Lentils: You can easily use brown lentils or green lentils for this lentil and turkey soup. They will have a different texture and will require a longer cooking time. Whichever type of lentils you use, you'll still have a delicious, hearty soup.
Consistency: If you would like a thicker soup, add an additional quarter cup of red lentils, or a quarter cup of tomato paste. For a smooth, creamy soup, puree the soup with an immersion blender before adding the turkey meat.
Vegetables: This is an easy soup recipe to use up veggies, too. You can add a potato, peeled and diced. (I like Yukon gold). Cubed sweet potatoes or butternut squash would also be great. I also like to add baby spinach or kale to get some greens in if I have it on hand.
Garnish: I like to add a touch of spice with a pinch of red pepper flakes to each bowl. Fresh parsley is a perfect garnish. You can also top the soup with grated parmesan cheese.
Storage: Store leftover lentil and turkey soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over medium-low heat.
Freeze: After cooling completely, freeze soup in freezer safe containers for up to three months. Defrost overnight in the fridge.