Hearty lentil & vegetable soup
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
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 tablespoon(s), level
Thyme, Dried
1 teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1½ cube(s), 700ml stock
Mixed dried mushrooms
15 g
Puy lentils in brine
2 can(s), drained weight
Parsley, fresh
3 sprig(s), fresh
Instructions
1
Heat a large, lidded, nonstick 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 700ml 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 garnished with parsley.
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