Lentil & vegetable soup with cheese straws

Lentil & vegetable soup with cheese straws

You could make the cheese straws well in advance and freeze them – either raw or cooked.

, 21 September 2015

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Lentil & vegetable soup with cheese straws
  • 1 Hour 30 Mins

  • Serves: 6

  • Price: 96p per serving

Nutritional Info
Each 405g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 361kJ/86kcal.
  • 2 tbsp sunflower oil
  • 1 chopped onion
  • 1 garlic clove
  • 500g peeled, cubed butternut squash (flesh only)
  • 500g peeled, cubed sweet potato
  • 150g sliced carrots
  • 1 vegetable stock cube
  • 75g split red lentils
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp fresh thyme leaves
  • 3 tbsp tomato purée
  • 150g reduced-fat crème fraîche
  • Black pepper & cheese straws
  • 225g plain flour
  • ¼ level tsp mustard powder
  • Pinch of cayenne pepper
  • 150g chilled salted butter
  • 50g grated mature Cheddar
  • 50g grated Parmesan
  • 15g extra Parmesan for sprinkling on top
  • 2 large free-range eggs
  • Heat 2 tbsp sunflower oil in a pan and cook 1 chopped onion until soft. Add 1 finely chopped garlic clove and cook for another minute.

  • Add squash, sweet potato, carrots and vegetable stock cube, dissolved in 700ml hot water. Heat until simmering.

  • Rinse red lentils in a sieve under cold running water. Drain and add to the pan with parsley, thyme and tomato purée. Heat until simmering again.

  • Cover the pan and simmer for 25 minutes or until the vegetables are really tender.

  • Cool for 20 minutes, then purée the soup in a blender or processor until smooth enough to drink from a mug. You may need to add a little water.

  • Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays. Sift flour, mustard powder and cayenne pepper into a bowl.

  • Cube butter, add to the flour, then rub in with your fingertips until it resembles breadcrumbs. Stir in Cheddar and Parmesan.

  • Beat 2 eggs and add about half to the flour and butter. Mix with a round-bladed knife until it starts to form clumps. Gather with your hands to form a stiff, but not sticky, dough. Flatten, wrap in clingfilm and chill for 20 minutes.

  • Roll out on a floured surface to 1/2cm thick. Cut into 1cm x 12cm straws, put on the trays, with a gap between each.

  • Brush with the remaining egg and sprinkle with 15g grated Parmesan. Bake for 12-15 minutes until pale golden brown. Cool on the baking tray for 5 minutes. Move to a wire tray to finish cooling.

  • Stir crème fraîche into the soup and reheat. Sprinkle with black pepper and serve in mugs with the cheese straws.