Caramelised Onion & Lentil Soup, Cheesy Toast

Updated at: Fri, 19 Jan 2024 10:59:52 GMT

Step 1

Boil a kettle. Peel and finely slice the brown onions. Peal and dice the carrot finely, peel and finely chop the garlic.

Step 2

Heat a large, wide-based pot with a knob of butter over a medium-high heat. Once hot, add the sliced onions, diced carrot and chopped garlic, 75ml boiled water and a generous pinch of salt. Cook for 10 min or until the onions are very soft, stirring frequently

Step 3

Preheat the oven to 200°C/ 180°C (fan)

Step 4

Chop the parsley finely, including the stalks. Grate the cheddar cheese finely.

Step 5

Once the onions have cooked for an initial 10 min, add 1 tsp sugar. Crumble the chestnut mushrooms roughly into the pan with your hands. Cook for 10-15 min further or until caramelised.

Step 6

Slice the ciabattas into thick slices. Add to a baking tray with a drizzle of olive. Put the tray in the oven for an initial 4 min or until slightly toasted.

Step 7

Once the onions have caramelised, add the beluga lentils, dried oregano, miso paste and the vegetable stock mix with 300ml boiled water.

Step 8

Cook for a further 3-4 min or until the lentils have warmed through. Season with a good grind of black pepper and stir through the chopped parsley - this is your caramelised onion & lentil soup.

Step 9

Once the ciabatta is slightly toasted, remove the tray from the oven and spread the ciabatta slices with the wholegrain mustard and top with the grated cheese

Step 10

Return the tray to the oven for a further 2-3 min or until the cheese has melted - these are your cheesy mustard toasts.

Step 11

Serve the caramelised onion & lentil soup in bowls with the cheesy mustard toasts to the side

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