Save to your scrapbook
Summer minestrone with lentils & quinoa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
125g essential Waitrose Smoked Streaky Bacon, diced
2 x 400g cans Waitrose Chopped Italian Tomatoes With Basil
1 tsp caster sugar
160g pack Waitrose Popped Garden Peas
75g essential Waitrose Orzo pasta
250g pack Waitrose Puy Lentils & Quinoa
50g Parmigiano Reggiano, finely grated, plus extra
1. Heat a large saucepan and fry the bacon for
5 minutes until cooked and beginning to crisp. Add the tomatoes, sugar, garden peas and 2 emptied cans full of water. Bring to the
boil then add the orzo pasta. Cover and cook gently for 12-15 minutes until tender.
2. Stir in the lentil mix and cheese and heat through gently for 5 minutes. Season to taste and ladle into bowls. Serve with extra cheese and a green salad.
Typical values per serving:
This recipe was first published in July 2017.