with creme fraiche and breadsticks
This warm and rich lentil soup is good for you and it tastes great too! The addition of crunchy breadsticks and Greek style cheese adds another exciting element to this classic dish.
Allergens
Utensils
Tags
Bell Pepper
2 unit(s)
Onion
1 unit(s)
Basil
10 grams
Baguette
2 unit(s)
Creme Fraiche
62.5 grams
Vegetable Stock
1 sachet(s)
Balsamic Vinegar
1 sachet(s)
Paprika
1 sachet(s)
Tomato
4 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- 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 wedges.
- Thinly slice the basil, reserving the sprigs.
- Mix the pepper, onion, tomato, basil sprigs and half the basil leaves in an oven dish or on a lined baking tray.
- Drizzle the vegetables with the oil, balsamic vinegar and paprika. Mix well.
- Season with salt and pepper and roast the vegetables in the oven for 30-35 mins.
- Meanwhile, cut the baguettes into breadsticks 1-2cm wide.
- Place the breadsticks on a lined baking tray, drizzle with a little oil if desired.
- Dilute the stock with 500ml water (double for 4p).
- Place the breadsticks above the vegetables in the oven and bake for 10-12 mins.
- Once cooked, remove the vegetables from the oven and add to a pot along with diluted stock.
- Blend the soup. Add more water to loosen the soup if desired.
- Place the pot over a medium-high heat. Bring to the boil and leave to simmer until the soup has warmed through.
- Season to taste with salt, pepper and sugar.
- Divide the soup among the bowls.
- Garnish the soup with half the creme fraiche (double for 4p) and the remaining basil.
- Serve with the breadsticks.
2218
kJ
Energy (kJ)
530
kcal
Energy (kcal)
15.3
g
Fat
8.5
g
of which saturates
84.1
g
Carbohydrate
20.4
g
of which sugars
0
g
Dietary Fiber
14.4
g
Protein
0
mg
Cholesterol
2.79
g
Salt
