Photo of Lentil & vegetable soup by WW

Lentil & vegetable soup

1 - 2
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Enjoy this plan-friendly winter warming soup.


Calorie controlled cooking spray

4 spray(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


1 medium, finely diced


2 clove(s), crushed

Tomato Purèe

1 tablespoons, level

Thyme, Dried

1 teaspoons, level

Red Wine

75 ml

Tinned Tomatoes

400 g, chopped

Vegetable stock cube(s)

1 cube(s), made up with 700ml hot water

Mixed Dried Mushrooms

15 g

Parsley, fresh

4 sprig(s), fresh

Puy Lentils in Brine

2 can(s), drained weight


  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.