Carrot and red lentil velouté with croutons

Ingredients

For 1 serving

• Carrots250 g
• Red lentils60 g
• Onion40 g
• Whole wheat bread50 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock. Meanwhile peel and slice the onion, peel the carrots and slice them into thin rounds, rinse the red lentils in a sieve until the water runs clear.
2. In a pan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the carrots and lentils and stir for a minute.
3. Cover with the hot stock, bring to the boil and cook for 20 minutes over a medium heat, half-covered, until the carrots are tender and the lentils have broken down.
4. Meanwhile slice the wholemeal bread and toast it in a dry frying pan over a medium heat for 2 minutes a side, until crisp.
5. Blend the soup with a stick blender until smooth, season with salt and pepper and serve with thyme leaves and the toasted bread.