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Photo of Hearty lentil & vegetable soup by WW

Hearty lentil & vegetable soup

1
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely chopped

Celery, Raw

190 g, 1 Heart, trimmed and diced

Carrots, raw

1 medium, peeled and thinly sliced

Courgette

1 medium, finely chopped

Garlic

2 clove(s), crushed

Tomato Purèe

1 tablespoon(s), level

Thyme, Dried

1 teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1½ cube(s), 700ml stock

Mixed dried mushrooms

15 g

Puy lentils in brine

2 can(s), drained weight

Parsley, fresh

3 sprig(s), fresh

Instructions

  1. Heat a large, lidded, nonstick pan and mist with cooking spray. Add the onion, celery, carrot, courgette and garlic, then cover and cook for 6-8 minutes until softened. Stir in the tomato purée and thyme and cook for 1 minute.
  2. Add the tomatoes and cook for 1-2 minutes, then add 700ml stock and mushrooms and bring to a boil. Simmer for 10 minutes until the vegetables are tender and the soup has thickened slightly.
  3. Add the lentils and heat until warmed through. Serve garnished with parsley.

Notes

Add a 60g wholemeal bread roll, if you like.

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