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Lentil Soup with Goat's Cheese Toast

Lentil Soup with Goat's Cheese Toast

on crispy ciabatta
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Calories
562 kcal
Protein
29.2g protein
Total
10 minutes
Difficulty
Easy
Allergens:
  • Celery
  • Milk
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Soya
  • Cereals containing gluten
  • Egg
  • Oats
Serving amount

1000 milliliter(s)

Lentil Soup

(Contains: Celery)

100 grams

Goat's Cheese

(Contains: Milk May be present: Milk)

2 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

Not included in your delivery

to taste

Butter

to taste

Pepper

Energy (kJ)2350 kJ
Energy (kcal)562 kcal
Fat19.6 g
of which saturates9.7 g
Carbohydrate66.6 g
of which sugars7.8 g
Dietary Fiber20.1 g
Protein29.2 g
Salt6.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

Toast the Ciabatta
1
  • Preheat your oven (for the ciabatta) to 220°C/200°C fan/gas mark 7.
  • Halve the ciabattas.
  • Pop into the oven, cut-side up, to warm through, 2-3 mins.
Heat The Soup
2
  • Heat the soup per packet instructions.
Top with the Goat's Cheese
3
  • Spread butter over the cut side of each of the ciabattas.
  • Mash the goat's cheese with the back of a spoon. Spread the cheese over the buttery bread.
  • Crack some pepper over the top then sandwich closed.
Dish Up
4
  • Halve the goat's cheese ciabattas and divide between plates.
  • Serve the warm soup alongside.