Recipe: Lentil and vegetable soup


Recipe: Baked Berry Porridge 




Prep time: 10min

Cook time: 20min

Serves: 6

SmartPoints™:  2 per serving.

Difficulty: Easy

  • 4 spray(s) Calorie controlled cooking spray 
  • 1 medium Onion(s), finely diced 
  • 1 stick(s) Celery, Raw, (use celery heart) trimmed and finely diced 
  • 1 medium Carrots, raw, peeled and finely diced 
  • 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 



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.