Tomato and lentil soup with garlic croutons
- 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
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.