Keep your storecupboard stocked with dried red lentils and diced vegetables for this hearty vegetarian soup. It is best served with wholemeal bread for a satisfying meal.
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800ml vegetable stock
200g red lentils
250g stewpack of diced vegetables
1 tsp dried herbes de Provence
175ml dry white wine
1 tbsp crème fraîche
sprig of rosemary
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Method Prep:5min › Cook:20min › Ready in:25min
In a large pan, put 800ml vegetable stock, made with stock cubes, in a large pan and add 200g red lentils, a 250g stewpack of diced vegetables, fresh or frozen, 1 tsp dried herbes de Provence and 175ml dry white wine. Bring to the boil and season.
Cover and simmer for 20 minutes or until the vegetables are tender. Purée in a food processor or blender until smooth.
Return to the pan and heat until just boiling, then ladle into bowls. Top each serving with 1 tbsp crème fraîche, sprinkle with a little paprika and add a small sprig of rosemary to garnish, if you like.