Lentil and Mushroom Soup

Name: Lentil and Mushroom Soup with Parmesan Toasts
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Vegetable Stock Pot; 1 Organic Lentils; ⅓ Carrot; 1 Potato; 2 Garlic Clove; 1 Celery Stick; 2 Chestnut Mushrooms; 2 Dried Porcini Mushrooms; 3 Thyme; 2 Grated Hard Italian Style Cheese; 4 Double Cream; Salt; Pepper; 1 Wholemeal Baguette

with Parmesan Toasts

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We’re optimistically looking ahead to warmer weather but we’re not out of the woods yet. With that in mind you’ll be knocking up this chunky, nutrition packed soup tonight to keep the chills at bay. Ironically the toasts will be even better if your bread is a bit stale when you make them so if this is the last meal of the week then all the better!

Tags:

Veggie

Allergens:

Celery

•Sulphites

•Milk

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Organic Lentils

⅓

Carrot

Potato

Garlic Clove

Celery Stick

(Contains: Celery)

Chestnut Mushrooms

Dried Porcini Mushrooms

Thyme

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Double Cream

(Contains: Milk)

Wholemeal Baguette

(Contains: Cereals containing gluten)

Not included in your delivery

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)635 kcal

Energy (kJ)2657 kJ

Fat7 g

of which saturates3 g

Carbohydrate109 g

Protein33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Peeler

•Pot

Instructions

Boil 600ml of water with the stock pot. Drain and thoroughly rinse the lentils. Peel and finely dice the carrot, potato and one clove of garlic. Finely dice the celery and finely chop the chestnut mushrooms.

Soak the dried porcini mushrooms in warm water.

Soak the dried porcini mushrooms in half a cup of warm water.

Heat 1 tbsp of olive oil and 1 tsp of butter (if you have it) in a pot on medium-low heat. Gently fry the carrot, celery and diced garlic with a pinch of salt and pepper. Pull the leaves from the thyme stalk and add these too. Tip: Don’t let the vegetables brown and reduce heat if necessary.

After 5 mins add in the diced potato and the chestnut mushrooms. Lift the porcini from the water and chop up finely before adding to the pan. Add another pinch of salt and pepper and keep the porcini water. Preheat the oven to 190 degrees.

After 5 mins add the stock and porcini water to the pan. Bubble the liquid away on medium heat until it has thickened up (15 mins).

Slice the baguette widthways into slices just under 1cm thick and place in the oven. Bake the bread for around 8 mins until crispy. Chop the remaining clove of garlic in half and rub this over each piece of warm bread.

Top the bread with the hard Italian cheese and put back in the oven until the cheese melts.

Drizzle a little olive oil and a pinch of salt and pepper on each piece of bread. Top them with the hard Italian cheese and put back in the oven until the cheese melts.

Add the lentils to the soup and cook for one minute before removing from the heat. Stir in the 4 tbsp of cream and add more salt and pepper to taste. Serve the soup with the Italian toasts on top and dive in!