1 tsp extra virgin olive oil
½ x 400g bag Ready To… Cook Veggie Mix
1 tomato, chopped
½ x 420g can no-added-salt lentils, rinsed and drained
1 tsp Salt Reduced Chicken Style Stock Powder
375ml (1½ cups) boiling water
Freshly ground black pepper, to season
20g slice sourdough or gluten-free bread
10g finely grated parmesan
Chopped flat-leaf parsley, to serve
Heat oil in a medium saucepan over a medium heat. Add vegetable mix and cook, stirring, for 2 minutes. Add tomato, lentils and combined stock powder and water. Cover and bring to a simmer.
2. Remove lid and cook for 5-10 minutes or until vegetables are tender. Remove pan from heat and season with pepper.
3. Meanwhile, preheat a grill on medium. Put bread on a small oven tray and sprinkle with parmesan. Transfer to grill and cook for 2-3 minutes or until cheese melts and bread is golden brown.
4. Transfer soup to a shallow serving bowl. Sprinkle with parsley and serve with
Tip: The vegetable mix used here is made up of leek, carrot, swede and celery. If you can’t find it in the supermarket, simply chop up and use whatever vegies you have in your fridge.
Nutrition Info PER SERVE: 1696kJ, protein 23g, total fat 9.9g (sat. fat 2.9g), carbs 49g, fibre 12g, sodium 737mg. Carb exchanges 2 2⁄3. GI estimate low. Gluten-free option.