Lentil and vegetable soup
Cook time 20 minutes
Prep time 10 minutes
SmartPoints per serving 1
|Calorie controlled cooking spray|
|1 onion, finely diced|
|1 stick celery, trimmed and finely diced|
|1 carrot, peeled and finely diced|
|1 courgette, finely diced|
|2 garlic cloves, crushed|
|1 tbsp tomato puree|
|1 tsp dried thyme|
|75ml red wine|
|400g tinned chopped tomatoes|
|1 vegetable stock cube, made up with 700ml hot water|
|15g dried wild mushrooms|
|2 x 400g can puy lentils in brine|
|4 sprigs fresh parsley|
1 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.
2 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.
3 Add the lentils and heat until warmed through. Divide between 6 warm serving bowls and garnish with the parsley, to serve.