Vegetable & lentil soup with dumplings

Vegetable & lentil soup with dumplings

This satisfying soup with herby dumplings is made with a time-saving, ready-prepared vegetable mix.

By , 21 September 2015

Be the first to rate this recipe

Vegetable & lentil soup with dumplings
  • 1 Hour 15 Mins
  • Serves: 6
  • Price: 37p per serving
Nutritional Info
Each 240g serving contains

  • Energy

    1126KJ

    269KCAL

    13%

  • Fat

    10.3g

    med

    15%

  • Saturates

    4.1g

    med

    21%

  • Sugars

    6.2g

    low

    7%

  • Salt

    0.7g

    low

    12%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
Ingredients
  • 600g pack Asda Simply Soups Vegetable Soup Mix
  • 1 stick celery, chopped
  • 1 tbsp sunflower oil
  • 2 tbsp tomato purée
  • 1 vegetable stock cube, crumbled
  • 175g Great Scot Red Split Lentils, rinsed and drained
  • 1 bay leaf
  • 3 tsp fresh thyme, chopped
  • 100g self-raising flour
  • 50g Atora Vegetable Shredded Suet
  • 1 tsp chives, chopped
  • 1 tsp parsley, chopped
  • Pinch of salt
Method

  • Put the vegetable soup mix, celery and oil in a large pan. Stir until all the vegetables are coated in oil. Cover and cook over a very low heat for 5 minutes, stirring often.

  • Add the tomato purée and stir for 1-2 minutes, then add the crumbled stock cube and 1.2L water. Heat until simmering.

  • Add the lentils, bay leaf and 2 tsp of the thyme. Cover and simmer for 30 minutes.

  • Mix the self-raising flour with the shredded suet, chives, parsley and remaining thyme, along with a pinch of salt. Add 5-6 tbsp cold water and mix to make a soft, not sticky, dough.

  • Dust your hands with flour and shape the mixture into 16 balls. Add to the soup, cover and simmer for 10-15 minutes until the dumplings are cooked. Sprinkle over more herbs to serve.