Rich Tomato and Lentil Soup

Name: Rich Tomato and Lentil Soup with Greek style cheese and breadsticks
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit(s) Bell Pepper; 2 unit(s) Onion; 5 grams Parsley; 2 unit(s) Baguette; 100 grams Greek Style Cheese; 1 sachet(s) Vegetable Stock; 2 sachet(s) Paprika; 2 unit(s) Tomato; 1 sachet(s) Dried Chilli Flakes; 1 pack(s) Passata; 1 pack(s) Lentils; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar; to taste Water; to taste Butter

with Greek style cheese and breadsticks

Get 50% off 1st box & free dessert for 3 months!

This warm and rich lentil soup is nourishing and it tastes great too! The addition of crunchy breadsticks and Greek style cheese adds another exciting element to this classic dish.

Tags:

Blender Needed

•Family Friendly

•Veggie

•Optional Spice

Allergens:

Wheat

•Barley

•Milk

•Celery

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

2 unit(s)

Onion

5 grams

Parsley

2 unit(s)

Baguette

(Contains: Wheat, Barley May be present: Soya, Milk)

100 grams

Greek Style Cheese

(Contains: Milk)

1 sachet(s)

Vegetable Stock

(Contains: Celery)

2 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Tomato

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Passata

1 pack(s)

Lentils

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3318 kJ

Energy (kcal)793 kcal

Fat16.6 g

of which saturates9.9 g

Carbohydrate115.4 g

of which sugars39.3 g

Dietary Fiber14.9 g

Protein38.6 g

Cholesterol0 mg

Salt7.28 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.

Utensils

•Sieve

•Immersion blender

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve and peel the onion. Cut each half into three wedges.
Chop the tomato into thick wedges.
Roughly chop the parsley (stalks and all).

Add the pepper, onion, tomato and half the parsley to a lined baking tray.
Drizzle with oil. Season with salt, pepper and paprika.
Toss to coat well then spread out in a single layer.
Roast on the middle shelf of the oven until tender, 25-30 mins.

Meanwhile, cut the baguettes into breadsticks 1-2cm wide.
Arrange on a lined baking tray.
Drizzle with a little oil if desired.
Place the breadsticks above the vegetables in the oven and bake until golden and crunchy, 10-14 mins.

Meanwhile, drain and rinse the lentils in a sieve.
Place a large pot over medium-high heat with the passata, lentils and stock powder.
Bring to the boil then simmer for 8-10 mins.
Remove from the heat and cover to keep warm.

Once cooked, remove the veg from the oven and blend to a smooth paste.
Return the pot with the lentils to high heat.
Add the pureed veg along with 300ml water (double for 4p) and bring to the boil.
Loosen the soup with a splash more water if you feel it's too thick. Stir through a knob of butter.
Season with salt, pepper and 1 tsp sugar (double for 4p).

TIP: Allow the veg to cool a little before blending.

Divide the tomato and lentil soup between bowls.
Crumble the Greek style cheese over the top.
Garnish the soup with chilli flakes (use less if you don't like spice) and remaining parsley.
Serve with the golden breadsticks alongside.