Lentil & vegetable soup
1
Points®
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
1 medium
Celery, Raw
1 stick(s)
Carrots, raw
1 medium
Courgette
1 medium
Garlic
2 clove(s)
Tomato Purèe
1 tablespoon(s), level
Thyme, Dried
1 teaspoon(s), level
Red Wine
75 ml
Tinned Tomatoes
400 g
Vegetable stock cube
1 cube(s)
Mixed dried mushrooms
15 g
Parsley, fresh
4 sprig(s), fresh
Puy lentils in brine
2 can(s), drained weight
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.
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