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.

Course Main Course, Soup

Cuisine British, Italian

Diet Vegan, Vegetarian

Keyword bread soup recipe, fresh tomato soup, heritage tomato recipe, seasonal tomato soup, tomato soup recipes

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Servings

Calories 362

Ingredients

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

Instructions

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.

Nutrition