Lentil and vegetable soup

Total Time
Enjoy this plan-friendly winter warming soup.
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    1 medium, finely diced
  • Celery, Raw
    1 stick(s), (use celery heart) trimmed and finely diced
  • Carrots, raw
    1 medium, peeled and finely diced
  • Courgette
    1 medium, finely diced
  • Garlic
    2 clove(s), crushed
  • Tomato Purèe
    1 tablespoons, level
  • Thyme, Dried
    1 teaspoons, level
  • Red Wine
    75 ml
  • Tinned Tomatoes
    400 g, (use chopped)
  • Vegetable stock cube(s)
    1 cube(s), made up with 700ml hot water
  • Waitrose Cooks' Ingredients Wild Mushrooms (Dried)
    15 g
  • Merchant Gourmet Puy Lentils in Brine
    2 can(s), drained weight, (2 x 400g cans)
  • Parsley, fresh
    4 sprig(s), fresh
  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.

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