Lentil and vegetable soup

Published 7 November, 2016

Enjoy this plan-friendly winter warming soup.

Makes: 6
Prep time: 10 minutes
Cook time: 20 minutes
SmartPoints: 1 per serving  

4 sprays calorie controlled cooking
1 medium onion, finely diced
1 stick celery, trimmed and finely diced
1 medium carrot, peeled and finely diced
1 medium courgette, finely diced
2 garlic cloves, crushed
1 tablespoons tomato purèe
1 teaspoons dried thyme
75ml red wine
400g chopped tinned tomatoes
1 vegetable stock cube, made up with 700ml hot water
15g dried wild mushrooms
2 x 400g cans Merchant Gourmet puy lentils in Brine
4 fresh parsley sprigs

  • Heat a large, lidded, nonstick saucepan over a medium heat and mist with cooking spray. Cook the onion, celery, carrot, courgette and garlic, covered, for 5–6 mins until softened. Stir in the tomato purée and dried thyme, then cook for a further 1 min.
  • Add the red wine and chopped tomatoes to the pan, then cook for 1–2 mins. Pour in the vegetable stock, add the mushrooms and bring to the boil. Reduce the heat and simmer for 10 mins until the vegetables are tender and the soup has thickened slightly.
  • Add the lentils and heat until warmed through. Divide between 6 warm serving bowls and garnish with the parsley, to serve.