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1 x 150 g pack Mattessons Turkey rashers
1 onion, chopped finely
1 carrot, chopped
1 clove garlic, crushed
½ tsp chilli powder
175 g (6 oz) red lentils
1 potato, chopped
1 litre (1 pt 12 fl oz) vegetable stock
1 x 200 g can chopped tomatoes
1 tbsp each of tomato puree and dried thyme
1 tbsp each of snipped chives and chopped parsley
Chop half of turkey rashers and place in a large pan with a little olive oil, onion and carrot. Stir over a medium heat for 3 minutes. Add garlic and chilli and cook for a further minute.
Place lentils in a sieve and rinse well. Add to pan with potato, stock, tomatoes, tomato puree and thyme.
Cover and simmer for 30 to 40 minutes, or until lentils are tender. Meanwhile, grill remaining turkey rashers and cut into small pieces. Cool soup slightly then blend until smooth. Return soup to pan and reheat gently. Add grilled turkey rashers, season with salt and pepper and scatter over herbs.
(Serves 4)
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