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Easy prep
20 minutes

Creamy Lentil & Tomato Soup

with Honey & Goat Cheese Tartines

Cooking time

20 minutes

Servings

2/4

Calories

830 /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, add a few drops of cream and serve it hot with a picture-perfect side: pretty open-faced tartine sandwiches topped with olive and sweet pepper spiced goat cheese, crunchy radish rounds and a trail of honey. It’s a surprising and magical combination for a much-needed cold weather warm up.

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 Slices of country bread
  • 11g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Wheat, Barley

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
38 g
Saturated Fat
14 g
Sodium
1230 mg
Total Carbs
95 g
Sugars
20 g
Protein
32 g
Fibres
14 g
Preparation
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Sauté the aromatics
In a medium pot, heat a drizzle of oil on medium-high. Add the zucchini and onions. Sauté, stirring frequently, 2 to 3 minutes, until softened. Add the garlic and season with ⅔ of the spice blend. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Mise en place
While the aromatics cook, 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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Make the soup
To the pot of aromatics, add the demi-glace, cherry tomatoes, ¾ cup water (double for 4 portions) and the lentils. Bring to a simmer and cook, stirring occasionally, 6 to 8 minutes, until reduced; season with S&P to taste.
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Toast the bread
While the soup simmers, 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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Plate your dish
Divide the soup between your bowls and drizzle with as much heavy cream as you’d like. Serve with the tartines on the side. Bon appétit!