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Hearty lentil & vegetable soup

0
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, finely chopped

Celery, Raw

190 g, 1 Heart, trimmed and diced

Carrots, raw

1 medium, peeled and thinly sliced

Courgette

1 medium, finely chopped

Garlic

2 clove(s), crushed

Tomato Purèe

1 tablespoons, level

Thyme, Dried

1 teaspoons, level

Tinned Tomatoes

1 can(s), large

Chicken stock cube(s)

1½ cube(s)

Tesco Ingredients Mixed Dried Mushrooms

15 g

Merchant Gourmet Puy Lentils in Brine

2 can(s), drained weight, drained and rinsed

Parsley, fresh

3 sprig(s), fresh

Instructions

  1. Heat a large, lidded, non-stick pan and mist with cooking spray. Add the onion, celery, carrot, courgette and garlic, then cover and cook for 6-8 minutes until softened. Stir in the tomato purée and thyme and cook for 1 minute.
  2. Add the tomatoes and cook for 1-2 minutes, then add the stock and mushrooms and bring to a boil. Simmer for 10 minutes until the vegetables are tender and the soup has thickened slightly.
  3. Add the lentils and heat until warmed through. Serve topped with the parsley, yogurt and cheese.

Notes

Add a 60g wholemeal bread roll for a 5 SmartPoints per serving. Add 1 tablespoon Parmesan cheese for 3 SmartPoints per serving.

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