Turkey, bacon and lentil soup

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Prep time:

Cook time:

Serves: 4

By Anon



  • 1 onion small; finely chopped

  • 1 tbsp oil

  • 750ml vegetable stock

  • 1 tin chopped tomato

  • 4 slices bacon finely sliced

  • 1 stick celery finely diced

  • 1 bay leaves

  • 1 clove garlic thinly sliced

  • 1 carrot finely diced

  • 1 tin green lentils drained

  • 2 slices crusty bread (to serve)

  • 125g turkey cooked; shredded into bite-size pieces


  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.

Handy Hint

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.

Additional Information

  • turkey

  • pulses

  • bacon

  • Soup

  • Christmas

  • Main Course

  • Starter

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