Ingredients
The following ingredients have 6 Servings
- 4.23 ounces leftover turkey (finely chopped)
- 1x14.11oz can tomatoes
- 2 tablespoons tomato puree
- 3 sun dried tomatoes (in oil, finely chopped)
- ½ cup less 1tbsp red split lentils (rinsed)
- 1 red bell pepper (deseeded, chopped)
- 1 onion (chopped)
- ½ celery stalk (chopped)
- 1 garlic clove (finely chopped)
- 4 dashes Tabasco sauce
- 1 bay leaf
- ⅔ teaspoon dried thyme, oregano, basil or mixed herbs
- 2⅔ cups vegetable/chicken stock (adjust the amount to your preference)
- 2 tablespoons olive oil
- Fine sea salt and pepper to taste
Instruction
- In a pot heat up the oil, add the bay leaf, garlic and onion and cook slowly for 2 minutes stirring often. Add the celery and lentils and cook for 2 more minutes stirring often.
- Add the rest of the ingredients (apart from the turkey), stir, cover and simmer for 30 minutes, stirring occasionally. 20 minutes into the cooking add the turkey (chopped or pureed).
- Remove from the heat, discard the bay leaf and puree the soup until smooth. Serve with croutons, grated parmesan, drizzle of oil or balsamic vinegar, knob of butter - or simply on its own.
