Turkey, Bacon And Lentil Soup…
Serves: 4Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 400g can chopped tomatoes
- 400g can green lentils, drained
- 125g cooked turkey, shredded into bite size pieces
- 1 very small onion, finely chopped
- 4 rashers bacon, finely sliced
- 1 clove garlic, thinly sliced
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1 Tbsp oil
- 750ml vegetable stock
- 1 bay leaf
- Crusty bread to serve
- Heat the oil in a large pan, then add the onion and fry until soft.
- Add the bacon and continue frying for three minutes.
- Next add the garlic, carrot and celery, then fry for a further minute.
- Add the tomatoes, vegetable stock, bay leaf and lentils, simmer for 10 minutes.
- When the vegetables are cooked, discard the bay leaf, remove half the soup and liquidise to a smooth consistency.
- Return the liquidised soup to the pan.
- Stir in the cooked turkey and heat through, adjusting the consistency of the soup with more stock if necessary.
Hints and Tips:
- Delicious served with crusty bread.
- Using canned lentils means that you don’t need to soak them overnight – and they have a long shelf life too.
Nutrition Information (per serving)
- Calories: 258
- Protein: 21.7g
- Carbs: 19.4g
- Sugars: 6.0g
- Fat: 10.5g
- Sat Fat: 2.9g
- Fibre: 1.5g
- Sodium: 0.8g
Recipe and photo credit by- Canned food UK