About this recipe:This tomato and lentil soup is a favourite in our household and perfect after a cold winter walk. Serve with crusty bread.
2 tablespoons butter
1 onion, chopped
1 large potato, peeled and finely diced
2 carrots, sliced
85g red lentils
1 (400g) tin chopped tomatoes, drained
600ml vegetable stock
salt and pepper, to taste
55g grated Parmesan cheese
55g garlic croutons
2 tablespoons double cream
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Method Prep:15min › Cook:40min › Ready in:55min
In a saucepan over a medium heat, melt the butter then add the onion. Cook and stir for 5 minutes until soft. Add the potato, carrot and lentils and toss in the butter. Add the tomatoes, stock and seasoning and simmer for 30 minutes until the lentils are cooked.
Blend the soup using a hand held liquidiser. Serve in warm bowls with Parmesan cheese, croutons and a splash of double cream.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.