Tomato and lentil soup with cheesy croutons

Tomato and lentil soup with cheesy croutons

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Warm up with our hearty tomato and lentil soup with cheesy croutons.

The ingredient of Tomato and lentil soup with cheesy croutons

  1. 4 garlic cloves
  2. 1 tbs olive oil
  3. 400g pkt pre-chopped vegetables
  4. 2 x 400g cans chopped tomatoes
  5. 500ml (2 cups) chicken or vegetable stock
  6. 300g soy and linseed sourdough
  7. 25g (1/3 cup) shredded parmesan
  8. 400g can brown lentils, rinsed, drained
  9. 100g (1/3 cup) bought fresh basil pesto

The instruction how to make Tomato and lentil soup with cheesy croutons

  1. Preheat grill on high. Place a stockpot over high heat.
  2. While pot heats up, crush the garlic.
  3. Add oil and vegetables to the pot. Cook, stirring, for 2 minutes or until vegetables start to soften. Add half the garlic and cook, stirring, for 30 seconds or until aromatic.
  4. Add tomatoes and stock. Bring to the boil.
  5. While soup comes to the boil, tear bread from crusts and into large pieces. Place on a baking tray. Discard crusts. Spray the bread with oil then toss with remaining garlic. Sprinkle with the parmesan.
  6. Add lentils to the pot and reduce heat to a simmer. Cook for 2 minutes or until vegetables are tender. Season.
  7. While the soup simmers, grill the bread for 2 minutes or until cheese has melted.
  8. Season the soup. Top with a dollop of pesto and cheesy croutons to serve.

Nutritions of Tomato and lentil soup with cheesy croutons

calories: 504.529 calories
calories: 23.5 grams fat
calories: 4 grams saturated fat
calories: 44 grams carbohydrates
calories:
calories:
calories: 21 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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