Tomato and lentil soup with croutons
Instructions
Soup
Croutons
To serve
Tip
For the best homemade croutons, consider using robust bread with a good crust and dense texture, such as sourdough, ciabatta, rye bread, or wholegrain bread. In addition, using leftover bread will ensure you get croutons that crisp up on the outside and keep a chewy inside. Leftover bread tends to be drier, allowing it to absorb flavours better and crisp up easier when toasted.
Tip
If the soup is too thick for your liking, add a bit more water until you reach the desired consistency. Reheat the soup slowly after adding the water to ensure a consistent temperature. If you thin the soup with water, you may need to add more seasoning.
Ingredients
Soup
|
Butter
|
25 g |
|---|---|
|
Shallots, chopped
|
200 g |
|
Garlic, crushed
|
2 |
|
Concentrated tomato paste
|
140 g |
|
Vegetable broth
|
1 l |
|
Red lentils
|
150 g |
|
Chopped tomatoes
|
800 g |
|
Sweet chilli sauce
|
100 ml |
|
Coarse salt
|
1¼ tsp |
Croutons
|
Toast
|
4 slices |
|---|---|
|
Butter
|
25 g |
|
Garlic, crushed
|
1 |
|
Coarse salt
|
¼ tsp |
To serve
|
Greek yogurt or crème fraiche
|
300 g |
|---|
Make a tomato and lentil soup with croutons
There is nothing like a tasty, steaming bowl of homemade soup. This tomato and lentil soup has a rich and layered flavour profile and a satisfyingly thick texture. Shallots and garlic introduce a savoury depth to the tomato base, and sweet chilli sauce contributes an aromatic warmth and a slight spiciness.
The croutons, toasted in butter and mixed with salt and garlic, add a crunchy element that contrasts beautifully with the smoothness of the lentils and the tender chunks of tomato. This results in a must-try soup you can serve for both lunch and dinner or as a warming starter.
Rich tomato base with red lentils
The foundation of a soup is the most important, giving it the essential depth and flavour it needs. And here, it is a rich tomato. The tomato flavour comes from tomato paste and chopped tomatoes, combining the concentrated, robust essence of the paste with the fresh, slightly sweet, and acidic nuances of the chopped tomatoes. The concentrated tomato paste provides a strong foundation, deepening the overall taste, while the chopped tomatoes introduce a lighter, fresher tomato element that brightens the soup and adds a touch of sweetness.
Once cooked and tender, the red lentils add to the warmth of the soup with their lovely, creamy texture. They have a mild, slightly earthy flavour that complements the vibrant tomato base without overpowering it. They meld into the soup, thickening it naturally and providing a smooth, comforting consistency. Together, these components create a harmonious blend where the subtlety of the lentils perfectly balances the boldness of the tomatoes.
Serve with Greek yogurt or crème fraiche
A piping hot and even slightly spicy tomato lentil soup is utterly delicious with Greek yogurt or crème fraiche on top. Serving your soup like this makes it richer and more luxurious, and the slight tanginess is delicious for balancing the flavours of the soup, especially the slight spiciness and the pungent garlic croutons. A dollop of yogurt or crème fraiche on top also looks decorative against the bright red soup, offering a contrast in colours and a hint of elegance.
For your next soup night, explore some of our other delicious recipes. Try a bright green parsley soup, our potato and parsley soup with garlic bread, or this cheese soup with croutons.
Get creative with the recipe
Our tomato lentil soup is irresistible in its simplicity, but you can easily get creative and add other ingredients. Try different vegetables, such as carrots, celery, spinach, kale, peppers, or sweet potato. Let your chosen vegetables simmer to enrich the soup with flavour and texture. Blend the soup after simmering the vegetables, creating a soft texture.
You can also decorate it with different garnishes. Add a handful of fresh basil leaves, parsley, or finely chopped chives to introduce freshness and colour.
Or experiment with the croutons. Turn them into cheesy croutons by sprinkling grated Parmesan, cheddar, or mozzarella over them just a few minutes before they finish baking.
