Calories 72 Fat 2.5g Saturates 0.3g Sugars 2.3g Salt 0.1g Protein 3.2g
Pre-heat the oven to 190ºC (Gas Mark 5,375ºF).
Fry the onion and red pepper in the oil until soft.
Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
Add the mince if using plus the dried herbs and fry for 4-5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes.)
Add the tomato purée, tinned tomatoes and marmite/miso, stir well and simmer for 10 minutes over a low heat. If using lentils, stir in now.
Put in an oven-proof dish, top with mashed potato, make a rough pattern on the top with a fork and cook for 30 minutes.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...