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, 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 tablespoon(s), level
Thyme, Dried
1 teaspoon(s), level
Red Wine
75 ml
Tinned Tomatoes
400 g, chopped
Vegetable stock cube
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
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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