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Ingredients
Pumpkin, lentil and tomato soup with cheesy toasts
2 tablespoons olive oil
1 kg (2 lb 4 oz) pumpkin (winter squash), peeled, seeded and cut into 2 cm (¾ inch) chunks
2 carrots, finely chopped
2 onions, finely chopped
1 large celery stalk, finely chopped
3 garlic cloves, crushed
1.5 litres (52 fl oz/6 cups) vegetable stock
125 g (4½ oz/½ cup) red lentils
400 g (14 oz) tin chopped tomatoes
1 tablespoon finely chopped parsley or coriander (cilantro) leaves
CHEESY TOASTS
8 slices of ciabatta or other rustic bread, cut about 2 cm (¾ inch) -thick
85 g (3 oz/⅔ cup) finely grated cheddar cheese
Method
1. Heat the oil in a large saucepan over medium heat. Add the vegetables and garlic and sauté for 5 minutes, or until softened but not browned.
2. Stir in the stock, lentils and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 20 minutes, or until the lentils are tender. Season well with sea salt and freshly ground black pepper.
3. Meanwhile, make the cheesy toasts. Heat the grill (broiler) to medium, then place the bread slices on a baking tray and toast under the grill on one side. Turn the toasts over and scatter with the grated cheese. Grill for 3–4 minutes, or until the cheese has melted and is golden brown. Ladle the soup into bowls or cups, sprinkle with parsley and serve with the hot cheesy toasts.
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