Tomato and lentil soup with bread

Ingredients

• 1 onion, chopped
• 1 carrot, chopped
• 100 g red lentils
• 400 g tinned tomatoes, no added salt
• 500 ml unsalted stock
• 1 tbsp olive oil
• 2 slices wholemeal bread

Contains: Wheat

Method

1. Soften the onion and carrot in the oil 8 minutes.
2. Add the lentils, tomatoes and stock. Simmer 25 minutes.
3. Blend smooth or leave chunky. Serve lukewarm with bread fingers for dunking; salt the adults' bowls.