A glistening tomato soup is dotted with silky onion, delicate chives, garlic & NOMU Italian Rub. Served with two sides to make sure the satisfaction metre sits at 100% when this meal is done: button mushroom, walnut & lentil fritters and toasted naan bread. Get ready for double the deliciousness, Chef!
Mushroom & Lentil Veggie Fritter Soup
Mushroom & Lentil Veggie Fritter Soup
with a creamy tomato sauce
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Binding Mix
- Button Mushrooms
- Fresh Chives
- Fresh Cream
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Naan Bread/s
- Naan Breads
- NOMU Italian Rub
- Onion
- Onions
- Tinned Lentils
- Tomato Passata
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
PERFECT Veggie PATTIES
Add half the onion, thyme, and mushrooms to a food processor or blender. Pulse until everything has been chopped well but not too finely (don’t over-blend - it doesn’t need to be smooth!). Transfer the mixture into a bowl, add the lentils, the Walnuts and the binding mix. Season well and mix to combine. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 5-6 veggie balls [(per|#7DA0D7 portion)]|#7DA0D7, about 1cm thick.
NAAN CAN COMPARE
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Cut them in half and set aside.
RICH TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic and the NOMU rub. Add the tomato passata and 150ml [300]|#7DA0D7 of water and let the sauce simmer until slightly reduced, 10-12 minutes. Remove the pan from the heat, add ½ the chives, the cream, a sweetener (to taste) and seasoning.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
SOUP’S UP
Bowl up a generous portion of the soup. Top with the Veggie fritters and the remaining chives. Side with the naan bread. Enjoy, Chef!
PERFECT Veggie PATTIES
Add half the onion, thyme, and mushrooms to a food processor or blender. Pulse until everything has been chopped well but not too finely (don’t over-blend - it doesn’t need to be smooth!). Transfer the mixture into a bowl, add the lentils, the Walnuts and the binding mix. Season well and mix to combine. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 5-6 veggie balls [(per|#7DA0D7 portion)]|#7DA0D7, about 1cm thick.
NAAN CAN COMPARE
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Cut them in half and set aside.
RICH TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic and the NOMU rub. Add the cooked tomato passata and 150ml [300]|#7DA0D7 of water and let the sauce simmer until slightly reduced, 10-12 minutes. Remove the pan from the heat, add ½ the chives, the cream, a sweetener (to taste) and seasoning.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
SOUP’S UP
Bowl up a generous portion of the soup. Top with the Veggie fritters and the remaining chives. Side with the naan bread. Enjoy, Chef!
PERFECT Veggie PATTIES
Add half the onion, thyme, and mushrooms to a food processor or blender. Pulse until everything has been chopped well but not too finely (don’t over-blend - it doesn’t need to be smooth!). Transfer the mixture into a bowl, add the lentils, the Walnuts and the binding mix. Season well and mix to combine. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 5-6 veggie balls [(per|#7DA0D7 portion)]|#7DA0D7, about 1cm thick.
NAAN CAN COMPARE
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Cut them in half and set aside.
RICH TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic and the NOMU rub. Add the tomato passata and 450ml [600ml]|#7DA0D7 of water and let the sauce simmer until slightly reduced, 12-15 minutes. Remove the pan from the heat, add ½ the chives, the cream, a sweetener (to taste) and seasoning.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
SOUP’S UP
Bowl up a generous portion of the soup. Top with the Veggie fritters and the remaining chives. Side with the naan bread. Enjoy, Chef!
PERFECT Veggie PATTIES
Add half the onion, thyme, and mushrooms to a food processor or blender. Pulse until everything has been chopped well but not too finely (don’t over-blend - it doesn’t need to be smooth!). Transfer the mixture into a bowl, add the lentils, the Walnuts and the binding mix. Season well and mix to combine. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 5-6 veggie balls [(per|#7DA0D7 portion)]|#7DA0D7, about 1cm thick.
NAAN CAN COMPARE
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Cut them in half and set aside.
RICH TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic and the NOMU rub. Add the tomato passata and 450ml [600ml]|#7DA0D7 of water and let the sauce simmer until slightly reduced, 12-15 minutes. Remove the pan from the heat, add ½ the chives, the cream, a sweetener (to taste) and seasoning.
FRY THE PATTIES
Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
SOUP’S UP
Bowl up a generous portion of the soup. Top with the Veggie fritters and the remaining chives. Side with the naan bread. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Mushroom & Lentil Veggie Fritter Soup?
The preparation time for Mushroom & Lentil Veggie Fritter Soup with a creamy tomato sauce is between 30 and 45 minutes.
What is the total time required to make Mushroom & Lentil Veggie Fritter Soup with a creamy tomato sauce?
The total time required to make Mushroom & Lentil Veggie Fritter Soup with a creamy tomato sauce is between 40 and 55 minutes.
How many servings does Mushroom & Lentil Veggie Fritter Soup provide?
4 servings
What are the main ingredients in Mushroom & Lentil Veggie Fritter Soup?
Binding Mix, Button Mushrooms, Fresh Chives, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Naan Bread/s, Naan Breads, NOMU Italian Rub, Onion, Onions, Tinned Lentils, Tomato Passata, Walnuts
What is the nutritional information of Mushroom & Lentil Veggie Fritter Soup?
Calories: 887, Carbs: 123 grams, Fat: grams, Protein: 30.8 grams, Sugar: 23.5 grams, Salt: 854 grams
How do I prepare Mushroom & Lentil Veggie Fritter Soup?
PERFECT VEGGIE PATTIES: Add half the onion, thyme, and mushrooms to a food processor or blender. Pulse until everything has been chopped well but not too finely (don’t over-blend - it doesn’t need to be smooth!). Transfer the mixture into a bowl, add the lentils, the walnuts and the binding mix. Season well and mix to combine. Wet your hands slightly to prevent the mixture from sticking to them and form the mixture into 5-6 veggie balls [(per|#7DA0D7 portion)]|#7DA0D7, about 1cm thick. SOUP’S UP: Bowl up a generous portion of the soup. Top with the veggie fritters and the remaining chives. Side with the naan bread. Enjoy, Chef! FRY THE PATTIES: Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until browned and crispy. Remove from the pan on completion and set aside to drain on some paper towel. RICH TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). In the last 1-2 minutes, add the garlic and the NOMU rub. Add the cooked tomato passata and 150ml [300]|#7DA0D7 of water and let the sauce simmer until slightly reduced, 10-12 minutes. Remove the pan from the heat, add ½ the chives, the cream, a sweetener (to taste) and seasoning. NAAN CAN COMPARE: Place a pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Cut them in half and set aside.
What should be prepared from my kitchen to make Mushroom & Lentil Veggie Fritter Soup?
Binding Mix, Button Mushrooms, Fresh Chives, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Naan Bread/s, Naan Breads, NOMU Italian Rub, Onion, Onions, Tinned Lentils, Tomato Passata, Walnuts
How many calories does Mushroom & Lentil Veggie Fritter Soup have?
887 calories
How much fat content does Mushroom & Lentil Veggie Fritter Soup have?
grams
Woolies Products in this dish
