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  • Turkey, Bacon and Lentil Soup


    Turkey, Bacon and Lentil SoupRecipe and Image Canned Food UK (

    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.




    Turkey, Bacon and Lentil Soup

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Serving Size: 4


    • 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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