Begin by heating 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat. Once hot, add 1 diced yellow onion and stir for about 5 minutes until it becomes translucent and fragrant.

Incorporate 3 minced garlic cloves and sauté for an additional minute, allowing the aromatic flavors to meld beautifully.

Stir in one can of fire-roasted Rotel tomatoes, 1 cup of green lentils, and 2 cups of shredded leftover turkey into the pot. Pour in 6 cups of chicken broth and add 1 bay leaf.

Bring the mixture to a gentle simmer, and let it bubble lightly, which helps the lentils absorb all those wholesome flavors.

Cover the pot partially and let the soup simmer for about 50 minutes, stirring occasionally. Lentils should begin to soften and expand.

Once the lentils are softened, stir in 2 diced Yukon Gold potatoes. Continue to simmer the soup uncovered for an additional 10 minutes.

After the potatoes are tender, discard the bay leaf and adjust the seasoning with salt and black pepper according to your preference.

Ladle the warm soup into bowls and consider serving it with crusty bread or garlic naan for dipping.