Thick lentil soup with bread to dunk

Ingredients

• 4 tbsp red lentils
• 1 carrot, diced
• 1/2 onion, chopped
• 300 ml unsalted stock
• 1 tsp olive oil
• 1 slice wholemeal bread, in fingers

Contains: Wheat

Method

1. Soften the onion and carrot in the oil; add the lentils and stock and simmer 20 minutes until thick.
2. Blend smooth or leave lumpy.
3. Serve lukewarm with bread fingers for dunking.