with crispy breadsticks
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.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Baguette
2 unit(s)
Vegetable Stock
2 sachet(s)
Paprika
2 sachet(s)
Tomato
200 grams
Dried Chilli Flakes
1 sachet(s)
Passata
1 pack(s)
Lentils
1 pack(s)
Garlic
2 unit(s)
Cracked Black Pepper
2 sachet(s)
Creme Fraiche
110 grams
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
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 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.
- Divide the tomato and lentil soup between bowls.
- Serve with the golden breadsticks alongside.
3059
kJ
Energy (kJ)
731
kcal
Energy (kcal)
18.7
g
Fat
9.6
g
of which saturates
108.2
g
Carbohydrate
22.5
g
of which sugars
16.4
g
Dietary Fiber
23
g
Protein
0
mg
Cholesterol
6.75
g
Salt
