This turkey, bacon and lentil soup is filling and tasty – the perfect winter warmer that also makes a great Boxing Day recipe to cook with leftovers!


Serves: 4

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Calories: 258






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 sl


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



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