1 medium Courgette, finely diced 2 clove(s) Garlic, crushed
1 tablespoons Tomato Purèe
1 teaspoons Thyme,
Dried 75 ml Red Wine
400 g Tinned Tomatoes, (use chopped)
1 cube(s) Vegetable stock cube(s), made up with 700ml hot water
15 g Waitrose Cooks’ Ingredients Wild Mushrooms (Dried)
2 can(s) Merchant Gourmet Puy Lentils in Brine, (2 x 400g cans)
4 sprig(s) Parsley, fresh
Instructions
Step 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.
Step 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.
Step 3
Add the lentils and heat until warmed through. Divide between 6 warm serving bowls and garnish with the parsley, to serve.
