A true winter warmer, this soup recipe can be made vegetarian with one simple ingredient swap
olive oil, for brushingHeat the oil in a large pan and gently fry the vegetables over a low heat with the bay leaf and a large pinch of salt for 15 minutes until softened. Stir in the lentils, then pour in the stock and a dash of the Biona Worcester sauce. Bring to the boil, then simmer, covered, for 20-25 minutes until the vegetables are tender.
Meanwhile, make the ciabatta croutons. Heat the oven to 170°C/150°C fan/gas mark 3. Arrange the ciabatta slices on a baking sheet in one layer. Brush with oil and bake for 10 minutes until golden, turning halfway through. Remove from the oven and rub each slice with the cut side of the garlic. Serve immediately with the soup.
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