Roast Tomato and Lentil Soup
with crispy breadsticks0.0(0)
Calories
:Â
735 kcalProtein
:Â
24.4g proteinTotal
:Â
40 minutesDifficulty
:Â
EasyFamily Friendly
Veggie
Optional Spice
Blender Needed
Allergens:
- Cereals containing gluten
- Wheat
- Mustard
- Milk
- May contain traces of allergens
- Milk
- Soya
- Cereals containing gluten
This warm and rich lentil soup is nourishing and it tastes great too! The addition of crunchy breadsticks adds another exciting element to this classic dish.
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
2 sachet(s)
Vegetable Stock
2 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Tomato
1 sachet(s)
Dried Chilli Flakes
1 pack(s)
Passata
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
2 unit(s)
Garlic
2 sachet(s)
Cracked Black Pepper
110 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3077 kJ
Energy (kcal)735 kcal
Fat18.4 g
of which saturates9.2 g
Carbohydrate112 g
of which sugars23.8 g
Dietary Fiber16.2 g
Protein24.4 g
Salt9.2 g
Potassium555 mg
Calcium31.7 mg
Iron0.9 mg
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
1
- 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, peel and chop the onion into small pieces.
- Chop the tomato into thick wedges.
- Peel and grate the garlic (or use a garlic press)
2
- Add the pepper and tomato to a lined baking tray.
- Toss with salt, pepper, paprika and a drizzle of oil.
- Roast on the top shelf of the oven until tender, 20-25 mins.
3
- Meanwhile, cut the baguettes into breadsticks about 1-2cm wide.
- Arrange on a lined baking tray.
- Drizzle with a little oil if desired.
- Place the breadsticks above the veg in the oven and bake until golden and crunchy, 10-14 mins.
4
- Meanwhile, drain and rinse the lentils in a sieve.
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the onion, garlic and lentils to the pot and fry until softened stirring occasionally, 4-5 mins.
- Stir in the passata, ½ tsp sugar (per 2P), chilli flakes (use less if you don't like spice) and stock. Bring to the boil then lower the heat and simmer for 5-6 mins.
- Remove from the heat and cover to keep warm.
5
- Once cooked, remove the veg from the oven and blend to a smooth paste with the creme fraiche and 300ml water (per 2P).
- Return the pot with the lentils to high heat.
- Add the pureed veg 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, cracked black pepper and sugar.
6
- Divide the tomato and lentil soup between bowls.
- Serve with the golden breadsticks alongside.
