This lovely, tasty soup serves a family of 4 (ish), only takes minutes really to cook and is delicious served with some nice, crusty bread!
Using canned lentils means there’s no soaking involved and they have a long shelf-life too. Can’t be bad!
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
• Heat the oil in a large pan, then add the onion and fry tilll soft.
• Add the bacon and continue frying for 3 minutes.
• Next add the garlic, carrot and celery, then fry for another 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.
And for those who are interested, all the nutritional info is below.
Nutrition Information (per serving)
Sat Fat: 2.9g
Something new for Boxing Day Supper or lunch. Yummy!