Hearty lentil and turkey soup
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Filling and nutritious, this hearty lentil soup with turkey rashers is tasty and easy to make. Serve with salad and crusty bread.
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Prep time: 15 mins
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Cooking time: 50 mins
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Serves: 4
Ingredients
- 1 x 150g pack turkey rashers2tbsp 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
Method
- Chop half of the turkey rashers and stir over a medium heat for 3 mins in a large pan with the onion and carrot.
- Add the garlic and chilli powder and cook for a further minute.
- 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.
- Meanwhile, grill the remaining turkey rashers and cut into small pieces.
- Cool the soup slightly then puree in a blender or food processor.
- 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 www.mattessons.co.uk
Nutritional information per portion
- Calories 190(kcal)
- Fat 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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