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Umbrian Inspired Lentil Soup

with Herby Garlic Bread
Sam Richards
Sam RichardsUpdated on November 04, 2025
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Calories
: 
523 kcal
Protein
: 
26.4g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Egg
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

80 grams

Sliced Mushrooms

1 sachet(s)

Dried Rosemary

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

15 grams

Vegetable Stock Paste

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

300 milliliter(s)

Water for the Soup

1 tsp

Sugar

1 tbsp

Olive Oil for the Drizzle

Energy (kJ)2187 kJ
Energy (kcal)523 kcal
Fat16.8 g
of which saturates5.4 g
Carbohydrate53.9 g
of which sugars13 g
Dietary Fibre14.5 g
Protein26.4 g
Salt3.7 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Garlic Press
•Large Saucepan
•Baking Tray

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the leek and mushrooms and season with salt and pepper. Cook the leek until softened, 12-15 mins, stirring occasionally.

Once softened, stir in half the garlic and the dried rosemary. Fry for 1 minute. 

2

Meanwhile, halve the baby plum tomatoes. Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf until softened, 10-12 mins.

Halve the ciabatta and lay onto a separate baking tray, cut-side up. Spread ove the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over half the parsley. Set aside.

3

Add the lentils, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts) to the vegetables in the saucepan. Bring to the boil, then simmer until the sauce has slightly thickened, 8-10 mins. 

4

Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

5

Once the lentils have simmered, stir in the peas, roasted tomatoes and half the cheese. 

Taste the soup and season with salt and pepper if needed. 

6

Divide the soup between bowls. Sprinkle over the remaining cheese and parsley. Top with the olive oil for the drizzle (see pantry for amount). 

Serve with the herby garlic bread on the side. 

Enjoy!

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