Simple Tomato, Lentil and Bread Soup

This soup is thick but also wonderfully smooth. The addition of the soaked stale bread adds an amazing density to the dish. Perfect for using up that old stale loaf.

When to eat

If you are using fresh tomatoes we recommend eating this dish from June through to October. British tomatoes are in season then. In winter and autumn months we advise using tinned tomatoes.


Serves 4
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

This meal is around 62% less polluting than the average UK meal.

  • Eating this recipe will save around 1.83 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 15.14 KM in a modern car.
How do I calculate this?


  • 1 Medium Onion (finely chopped)
  • 1 Medium Leek (finely chopped)
  • 1 kg Fresh Plum Tomatoes (or 2 cans of plum tomatoes)
  • 2 Cloves Garlic (crushed)
  • 2 Sprigs Fresh Basil
  • 100 g Puy Lentils
  • 200 g Stale Bread
  • 2 Tablespoons Olive Oil


  • Heat the olive oil in a large saucepan over a medium head. Add all the onion, leek and garlic. Fry for about 3 minutes or until see-through.
  • Add the tomatoes into the pan, cover and cook for 10 minutes. Next pour in the lentils, basil and 500ml of water into the pan. Season to taste and leave to simmer for around 25 minutes, or until the lentils are soft.
  • Dice the bread into small pieces, removing any hard crusts. Remove the tomato soup from the heat and mix in the bread, leave for around 5 minutes. Then gently mash the soup, softening the bread. Add more water if you feel the soup is too thick.
  • Serve immediately with a drizzle of olive oil and the rest of the basil.
5 from 1 vote

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    Leave a Reply


    • Emma

      April 15, 2020 at 6:22 pm

      Another beaut’! Now I no longer have to bin my stale bread ☺️

      • hugo

        April 16, 2020 at 9:05 am