Lentil & Roast Tomato Soup

with parmesan sourdough croutons

Serves 4

INGREDIENTS:

800g cherry tomatoes

2 shallots, chopped roughly

2 cloves of garlic, sliced

1 tsp dried oregano

2 tbsp olive oil

400g can of lentils, drained and rinsed

300ml double cream

500ml hot vegetable stock

For the sourdough parmesan croutons

4 slices of sourdough bread, cut into small cubes

2 tbsp olive oil

1 tbsp parmesan cheese, finely grated

1 tsp dried oregano

Sea salt and freshly ground black pepper

METHOD:

Pre-heat the oven to 200oC.

Place the tomatoes, shallots, garlic, dried oregano on a baking tray. Drizzle with one tablespoon of olive oil on top, season with sea salt and freshly ground black pepper. Toss well, massaging the olive oil and oregano into the vegetables. Place them in the oven to roast 15 minutes. Then after they have roasted blend then in a food processor.

Place a casserole dish or saucepan over a medium heat, add one tablespoon of olive oil. Stir in the blended tomatoes, followed by the vegetable stock, and cream. Season with sea salt and freshly ground black pepper. Reduce the heat and simmer for 10 minutes.

Next make the croutons while the soup is simmering. Place the cubed bread on a roasting tray, and add the grated parmesan, olive oil and dried oregano. Season with sea salt and freshly ground black pepper. Toss well, making sure the cubed bread pieces are coated. Place in the pre-heated oven for 10 minutes, or until the croutons are golden brown.

Ladle the soup into warmed bowls and garnish with the parmesan croutons on top.

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