This soup is beyond divine. I make it with fresh tomatoes, carrots, a few red lentils and some cayenne pepper. These delicious Halloumi croutons are the brainchild of Melissa Hemsley and are so delicious that I have had to share them! If you are dairy free replace Halloumi with Tofu. I have topped it off with swirls of fresh pesto.
Ingredients, serves 4
30ml extra virgin olive oil
½ white onion, finely diced
2 garlic cloves, crushed
40g dried red lentils
400g fresh vine tomatoes, roughly chopped or one in of tomatoes, such as cherry tomatoes
4 large carrots, peeled and grated
400ml vegetable stock
¼ teaspoon cayenne pepper
salt and pepper
- Heat the oil in a pan and gently sauté the onions in the olive oil for two minutes. Add the garlic and cook for a further two minutes or until onions are soft and tender.
- Add the grated carrots and the chopped tomatoes and sauté for a further two minutes
- Add the lentils, vegetable stock, cayenne pepper, salt and pepper. If you are using ground lentils, sprinkle them in slowly while stirring to avoid clumping!
- Simmer for 20 minutes until the lentils are soft.
- When slightly cooled use a purée stick to blend or transfer to a food processor and blend until smooth.
|RED LENTIL TIP: If you would like to reduce the cooking time, whizz up the red lentils in a food processor or mini blender first as this reduces the cooking time of the soup. This makes a lentil flour in around 20 seconds. I make more than I need and store it in a glass jar to save time for another meal.|
- Cut a block of halloumi cheese into dice-sized squares or around 75g per person.
- Stir through one tbsp of green pesto or one level tsp per person.
- Heat two tablespoons of olive oil in a frying pan and add the halloumi squares. Turn the heat down to high medium, to avoid burning.
- As the water is driven off the cheese, it will start to become crispy on the outside and soft in the middle.
- When all sides of the cheese are crispy, pop into the soup instead of croutons. Take care not to burn!