| Turkey, Bacon and Lentil Soup by hayleylongdin |
| Serves: 4 |
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| Ingredients: |
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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
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| Method: |
• 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.
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| Tip: |
| 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. |
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| Prep Time: 10 mins |
| Cook Time: 15 mins |
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