Lentil Soup with Goat's Cheese Toast
on crispy ciabatta
A ready to heat meal with a DIY element!
Allergens
Tags
Ingredients
Lentil Soup
1000 milliliter(s)
Goat's Cheese
100 grams
Ciabatta
2 unit(s)
Butter
to taste
Pepper
to taste
Preparation
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.
2
- Heat the soup per packet instructions.
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.
4
- Halve the goat's cheese ciabattas and divide between plates.
- Serve the warm soup alongside.
Nutrition per serving
2350
kJ
Energy (kJ)
562
kcal
Energy (kcal)
19.6
g
Fat
9.7
g
of which saturates
66.6
g
Carbohydrate
7.8
g
of which sugars
20.1
g
Dietary Fiber
29.2
g
Protein
0
mg
Cholesterol
6.93
g
Salt
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