Ingredients
- 1 teaspoon extra-virgin olive oil
- Mixed vegetables (1/2 x 400 gram packet of mixed vegetables, chopped ready to cook, see tip in intro)
- 1 tomato, whole (chopped)
- 210 grams cooked lentils (1/2 x 420 gram can no-added-salt lentils, rinsed and drained)
- 1 teaspoon salt-reduced chicken bouillon powder (chicken style stock powder, Massel brand)
- 375 ml water (boiling, 1 1/2 cups)
- Freshly ground black pepper, to season
- 1 slice (20 gram) sourdough bread (or gluten-free bread)
- 10 grams Parmesan cheese, finely grated
- Parsley, chopped to serve
How to Make
-
Step 1: Heat oil in a medium saucepan over a medium heat and add vegetable mix and cook, stirring, for 2 minutes and then add tomato, lentil and combined stock powder and water and cover and bring to a simmer.
-
Step 2: Remove lid and cook for 5 to 10 minutes or until vegetables are tender and remove pan from heat and season with pepper.
-
Step 3: Meanwhile preheat a grill/broiler on medium and put bread on a small oven tray and sprinkle with parmesan and grill/broil for 2 to 3 minutes or until cheese melts and bread is golden brown.
-
Step 4: Transfer soup to a shallow serving bowl and sprinkle with parsley and serve with parmesan toast.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.