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Easy prep
One pot

Creamy Lentil & Tomato Soup

with Honey & Goat Cheese Tartines

Cooking time

20 minutes




820 /serving

This hearty vegetarian meal gets its protein from lentils and its heft from zucchini half-moons, folded into the soup alongside sweet cherry tomatoes. You’ll ladle out your bowlfuls and serve them with a picture-perfect side: pretty tartines topped with spiced goat cheese and crunchy radish rounds. It’s a surprising and magical combination we can’t wait for you to try.

We will send you:

  • 15ml Minced garlic
  • 25g Diced onions
  • 200g Zucchini half-moons
  • 60g Sliced radishes
  • 14g Honey
  • 540ml Lentils (canned)
  • 400ml Cherry tomatoes (canned)
  • 60ml Vegetable demi-glace
  • 60ml Heavy cream
  • 60g Goat cheese
  • 2 Country bread slices
  • 7.5g Creamy lentil & tomato soup spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
37 g
Saturated Fat
14 g
1040 mg
Total Carbs
93 g
19 g
32 g
14 g
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Start the soup
In a medium pot, heat a drizzle of oil on medium-high. Add the zucchini and onions. Cook, stirring frequently, 2 to 3 minutes, until softened. Add the garlic and season with ⅔ of the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Mise en place
While the soup cooks, drain and rinse the lentils. In a small bowl, combine the goat cheese and remaining spice blend; season with S&P.
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Continue the soup
To the pot of soup, add the demi-glace, can of cherry tomatoes, ¾ cup water (double for 4 portions) and the lentils. Bring to a simmer and cook, 6 to 8 minutes, until reduced; season with S&P to taste.
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Toast the bread
While the soup cooks, heat a large dry pan on medium-high. Drizzle both sides of each slice of bread with olive oil; season with S&P. Working in batches if necessary, add the slices of bread to the pan. Toast, 1 to 2 minutes per side, until beginning to brown. Transfer to a cutting board.
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Make the tartines
In a small bowl, add the radishes and 1 tbsp olive oil (double for 4 portions); season with S&P. Divide the goat cheese mixture between the tartines and spread evenly. Top with the radishes and drizzle with the honey and any remaining olive oil from the radish bowl. Cut the tartines in half.
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Finish & serve
Divide the soup between your bowls and drizzle with as much of the cream as you’d like. Serve with the tartines on the side. Bon appétit!