Carter Were is a northern-rivers based cook, author and Mum of two. Her meals represent the joys of home cooking – fresh, vibrant and healthy foods that are as approachable and they are inspiring. Carter shares with us her recipe for Tomato and Bread soup, captured on film, at home with her young family. Served perfectly in our Pebble Bowl medium in Duck Egg.
For more of Carter’s recipe’s, or to pre-order her new cookbook – click here.
Onion, 1 large
Garlic, 2 cloves
Parsley (with stalks), big handful
Olive oil, 4 tbsp
Salt, big pinch
Carrot, 1 chopped
Stock (vege or chicken), 1 litre
Tomato cans, 2
Green Lentils, 1 cup dried
Baguette, ½ stale
Salt and pepper to taste
Parmesan, to serve
Finely chop the onions, garlic, parsley stalks and put them in a heavy-bottomed pot with lots of olive oil. Add a pinch of salt to draw out moisture from the onions. Cook until the onions are soft and translucent then add the carrots and further cook for 10 minutes.
Add the lentils, tomatoes, and stock and cook for about 30 mins or until the lentils are tender. While it is cooking, cut the crusts from the baguette and cut it up into little pieces. Turn the soup off when the lentils are cooked and add the bread. Leave it for 10 minutes to soak up the soup. It should be the consistency of porridge. But you can thin it with more water if you prefer. Season to taste and serve with more parmesan and olive oil, if you wish.
*If you don’t have lentils, you can use cooked or canned beans or leave them out altogether. I didn’t have celery, but it would go nicely too.