Red lentil and carrot soup with wholemeal croutons

Ingredients

For 1 serving

• Red lentils70 g
• Carrots150 g
• Onion40 g
• Whole wheat bread50 g
• Vegetable broth450 g
• Ginger5 g
• Extra virgin olive oil2 teaspoons
• Sesame seeds5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sesame, celery,

Method

1. Rinse the red lentils; peel the carrots and slice them into rounds; chop the onion; peel and finely chop the ginger. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium heat and fry the onion and ginger for 3 minutes, until the onion is translucent; add the carrots and lentils and stir for a minute.
3. Pour in the hot stock, bring to the boil and simmer over medium-low heat for 20 minutes, until the carrots are tender and the lentils have broken down.
4. Meanwhile heat the oven to 200 °C, cut the wholemeal bread into cubes of about 1.5 cm, spread them on a tray and toast for 6 minutes, until golden and crisp. In the meantime toast the sesame seeds in a small dry pan for a minute, until golden.
5. Blend the soup with a stick blender until smooth and season with salt.
6. Serve the soup with the croutons, the toasted sesame and a grind of black pepper.