Alive and Cooking

Potato & Red Lentil Soup With Cheese & Onion Croutons

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(Serves 6)
1 kg potatoes
1 onion
1 tsp crushed garlic
2 carrots
1 tbsp tomato paste
1 bag (375g) red lentils
4 litres of water
White pepper
½ bread stick
4 spring onions
100g grated cheese
Canola oil spray


Chop the potatoes onions and carrots to a medium dice then fry until just starting to brown, add the garlic and tomato paste and cook for 1 minute.
Add the lentils and water, place on a lid bring to a boil then turn down to a gentle simmer for about 1 hour. Vitamise the soup and season with salt and pepper.
Cut the bread into 1cm thick slices then spray with canola oil and toast them on one side, turn over sprinkle with grated cheese, then top with finely sliced spring onions then toast again until golden brown.
Serve on top of the soup.

Potato & Red Lentil Soup With Cheese & Onion Croutons