Turkey, Bacon and Lentil Soup Click image to enlarge
Course: Main
Dish: Meat
Serves: 4
Nutritional information per serving:


Calories:          258
Protein:            21.7g
Carbs:             19.4g
Sugars:              6.0g
Fat:                   10.5g
Sat Fat:              2.9g
Fibre:                  1.5g
Sodium:             0.8g


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Canned tomatoes are an excellent source of cancer-fighting antioxidant lycopene

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Turkey, Bacon and Lentil Soup

A healthy way to make the most of leftover turkey, which is 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.


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


1.    Heat the oil in a large pan, then add the onion and fry until soft.
2.    Add the bacon and continue frying for three minutes.
3.    Next add the garlic, carrot and celery, then fry for a further minute.
4.    Add the tomatoes, vegetable stock, bay leaf and lentils, simmer for 10 minutes.
5.    When the vegetables are cooked, discard the bay leaf, remove half the soup and liquidise to a smooth consistency.
6.    Return the liquidised soup to the pan.
7.    Stir in the cooked turkey and heat through, adjusting the consistency of the soup with more stock if necessary.
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