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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Tomato||1kg Of Ripe Tomatoes (Summer Months Only) Or 2 Cans Of Chopped Tomatoes||3.465|
|Fresh Basil||2 Sprigs||0.042|
|Olive Oil||2 Tablespoons||0.140|
This meal is around 62% less polluting than the average UK meal.
- Eating this recipe will save around 1.83 CO2e per person.
- That's equivalent to the emissions produced driving 15.14km in a modern car.
- Slice the onion and leak, heat the oil in a pan and add both. Fry for about 5 minutes or until see-through.
- De-skin and finely chop the tomatoes, if you are using fresh ones. Crush the garlic and shred the basil - reserving a little for garnish. Add the tomatoes, basil, garlic, lentils and 500ml of water into the pan. Season to taste an leave to simmer for around 40 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.