Turkey, Bacon and Lentil Soup

Course: Main - Dish: Meat - Serves: 4

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.


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.

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

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

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