Hearty lentil soup
Average rating:
Combine turkey with veggies and red lentils to make a hearty soup packed with goodness
-
Serves: 4
Ingredients
- Ingredients
- 1 x 150g pack turkey rashers
- 2 tbsp 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
- 1 tbsp tomato puree
- 1 tbsp dried thyme
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
Method
- Chop half of the turkey rashers and put into a large pan with the onion and carrot, stir over a medium heat for 3 minutes.
- Add the garlic and chilli powder, cook for a further minute.
- Put 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 minutes until the lentils are tender.
- Meanwhile, grill the remaining turkey rashers and cut into small pieces.
- Cool the soup slightly, and puree in a blender or food processor.
- Return the soup to the pan; add the chopped turkey rashers and season if needed. Combine the parsley and chives and scatter over the soup and serve.
By Jennifer Shepherd
Nutritional information per portion
- Calories 190(kcal)
- Fat 3.3g
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.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
