Roast Tomato and Lentil Soup

Name: Roast Tomato and Lentil Soup with crispy breadsticks
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Onion; 2 unit(s) Baguette; 2 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; 2 unit(s) Garlic; 2 sachet(s) Cracked Black Pepper; 110 grams Creme Fraiche; ½ tsp Sugar; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Butter

with crispy breadsticks

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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.

Tags:

Family Friendly

•Optional Spice

•Blender Needed

•Veggie

Allergens:

Wheat

•Mustard

•Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Onion

2 unit(s)

Baguette

(Contains: 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

Cholesterol0 mg

Salt9.17 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, peel and chop the onion into small pieces.
Chop the tomato into thick wedges.
Peel and grate the garlic (or use a garlic press)

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.

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.

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.

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.