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:

1.     Preheat the oven to 200°C fan (425°F), Gas Mark 7.

2.     Place the tomatoes, shallots, garlic and dried oregano on a baking tray. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and toss well, massaging the oil and oregano into the vegetables. Roast in the oven for 15 minutes.

3.     Tumble the cubed bread on to a separate baking tray and add the olive oil, Parmesan and oregano. Season, then toss well, making sure the cubes are coated. Place in the oven with the tomatoes for 10 minutes, or until the croutons are golden brown.

4.     Tip the contents of the tomato tray into a food processor and blend until smooth. (Or blitz in a saucepan with a stick blender, if you prefer.)

5.     Place a saucepan over a medium heat, add the remaining 1 tablespoon olive oil and stir in the blended tomatoes, lentils, hot stock and cream. Season with salt and pepper, reduce the heat and simmer for 10 minutes. Ladle the soup into warmed bowls, drizzle with cream if you like and scatter with the Parmesan croutons.

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