Please wait, the site is loading...

Lentil and vegetable minestrone


Serves: 4
timePrep time: 15 mins
timeTotal time:
Lentil and vegetable minestrone
Recipe photograph by Lauren Mclean

Lentil and vegetable minestrone


Serves: 4
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
152Kcal
Fat
5gr
Saturates
1gr
Carbs
19gr
Sugars
9gr
Fibre
6gr
Protein
6gr
Salt
0.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, diced small
  • 1 celery stick, diced small
  • 3 large garlic cloves, finely chopped
  • 3 tbsp sundried tomato paste
  • 2 sprigs of rosemary
  • 1 bay leaf
  • 700ml hot reduced-salt chicken stock
  • 1 x 400g tin pomodorini cherry tomatoes
  • 1 x 400g tin green lentils, drained and well-rinsed
  • 100g cabbage or kale, any tough stalks removed, shredded
To serve (optional)
  • a few Parmesan (or vegetarian alternative) shavings
  • a few basil leaves
  • a drizzle of extra-virgin olive oil

Step by step

Get ahead
Make up to 2 days ahead, cool and chill. Gently reheat until piping hot, adding a little more water if necessary. Freeze (without the cabbage/kale) for up to 1 month.
  1. Heat the oil in a large casserole or heavy-based pan. Add the onion, carrot and celery; cover and cook gently for 10 minutes. Add the garlic, cover and cook for 2-3 minutes.
  2. Add the tomato paste and cook, stirring, for 2 minutes. Add the rosemary, bay leaf, stock and tomatoes. Bring to the boil, then simmer, uncovered, for 20 minutes. Remove the rosemary and bay leaf.
  3. Add the lentils and cabbage or kale; simmer for 5 minutes until the veg is tender. Season. Serve in bowls with Parmesan shavings, basil leaves and a drizzle of oil, if you like.

You might also like...