Recipe: Baked Berry Porridge
Instructions
Step 1
Heat a large, lidded, nonstick saucepan over a medium heat and mist with cooking spray. Cook the onion, celery, carrot, courgette and garlic, covered, for 5–6 mins until softened. Stir in the tomato purée and dried thyme, then cook for a further 1 min.
Step 2
Add the red wine and chopped tomatoes to the pan, then cook for 1–2 mins. Pour in the vegetable stock, add the mushrooms and bring to the boil. Reduce the heat and simmer for 10 mins until the vegetables are tender and the soup has thickened slightly.
Step 3
Add the lentils and heat until warmed through. Divide between 6 warm serving bowls and garnish with the parsley, to serve.
