Hero Tomato and lentil soup with garlic croutons

Tomato and lentil soup with garlic croutons

This tasty, veg-packed broth has a hearty boost of red lentils

, 29 January 2021

(2 votes)

Tomato and lentil soup with garlic croutons
  • 45 Mins

  • Serves: 4

  • Price: 61p per serving

Nutritional Info
Each 586g serving contains
  • Energy

    1863KJ

    445KCAL

    22%
  • Fat

    8.8g

    low

    13%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    15.2g

    low

    17%
  • Salt

    0.76g

    low

    13%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • 1 onion, diced
  • 2 carrots, diced
  • 1 sweet potato, diced
  • 2tbsp rapeseed oil
  • 2 sticks celery, diced
  • 5 cloves garlic, sliced
  • 2 reduced-salt veg stock cubes, made up to 1.5L
  • 400g tin chopped tomatoes
  • 150g dried red lentils, rinsed
  • 200g few-day-old bread, torn into pieces
  • 20ml single cream
  • Juice and zest ½ lemon
  • 20g basil leaves
Method
  • In a large pan, sweat the onion, carrots and sweet potato in 1tbsp of the oil for 10 mins, stirring often.

  • Add the celery and 1 clove sliced garlic then cook for 2 mins. Stir in the vegetable stock, tomatoes and lentils. Bring to the boil, then simmer for 20 mins or until the lentils are tender.

  • Preheat the oven to 200C/180C Fan/Gas 6. Put the bread on a baking tray and bake for 10 mins until golden and crisp.

  • In a small frying pan, fry the remaining oil and garlic on low for 3 mins until starting to crisp. Set aside.

  • Remove the croutons from the oven, add the garlic oil and toss to coat.

  • Serve the soup drizzled with the cream and lemon juice, and topped with the lemon zest, basil leaves and croutons.