Lentil and vegetable soup

1
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Enjoy this plan-friendly winter warming soup.

Ingredients

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

Instructions

  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.

Start eating better than ever!