Hearty lentil and turkey soup
Filling and nutritious, this hearty lentil soup with turkey rashers is tasty and easy to make. Serve with salad and crusty bread.
Serves: 4
Prep time: 15 mins
Cooking time: 50 mins
1 x 150g pack turkey rashers
2tbsp sunflower oil
1 small onion, finely diced
1 medium carrot, chopped
1 garlic clove, crushed
½ tsp chilli powder
175g (6oz) red lentils
1 medium potato, peeled and chopped
1l (1¾ pints) vegetable stock
200g can chopped tomatoes
1tbsp tomato puree
1tbsp dried thyme
1tbsp chopped parsley
1tbsp chopped chives
1. Chop half of the turkey rashers and stir over a medium heat for 3 mins in a large pan with the onion and carrot.
2. Add the garlic and chilli powder and cook for a further minute.
3. Place the lentils in a sieve and rinse under cold water. Add to the pan with the potato, stock, tomatoes, tomato puree and thyme. Cover and simmer for 30-40 mins until the lentils are tender.
4. Meanwhile, grill the remaining turkey rashers and cut into small pieces.
5. Cool the soup slightly then puree in a blender or food processor.
6. Return the soup to the pan, add the chopped turkey rashers and season according to taste. Mix the parsley and chives together, scatter over the soup and serve.
Extra info:
190 calories per portion
3.3g fat per portion
More recipes:
Sweet potato and lentil soup
Soup recipes with meat
Phil Vickery's rich tomato and turkey stew
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