Lentil and vegetable minestrone
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Lauren Mclean
Lentil and vegetable minestrone
Recipe by Lucy Jessop
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
152Kcal
Fat
5gr
Saturates
1gr
Carbs
19gr
Sugars
9gr
Fibre
6gr
Protein
6gr
Salt
0.9gr
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, 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.
- 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.
- 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.
- 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.
