Tomatoey red lentil soup with poached eggs

Name: Tomatoey red lentil soup with poached eggs
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil, plus extra to serve; 2 fresh bay leaves; 200 g frozen Cooks’ Ingredients Soffritto Mix; 2 vegetable stock cubes; 250 g dried red split lentils; 400 g can plum tomatoes; Pinch of chilli flakes, plus more to serve; 4 large free range eggs; 100 g mature Cheddar, coarsely grated

This soup is so adaptable. Try adding an additional pulse, a small pasta or grain for a bigger bowl.

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VegetarianHigh protein2 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook55 mins
Total time1 hr

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2 tbsp olive oil, plus extra to serve
2 fresh bay leaves
200g frozen Cooks’ Ingredients Soffritto Mix
2 vegetable stock cubes
250g dried red split lentils
400g can plum tomatoes
Pinch of chilli flakes, plus more to serve
4 large free range eggs
100g mature Cheddar, coarsely grated

Warm the olive oil in a large saucepan over a medium heat. Add the bay leaves and soffritto mix. Fry, stirring regularly for 15-20 minutes on a low heat until the vegetables are soft and beginning to colour.
Dissolve the stock cubes in 1.2L freshly boiled water. Add the lentils, tomatoes, stock and chilli flakes to the vegetables, bring to the boil and reduce to a simmer. Cook for 20-25 minutes until the lentils are soft. Stir to break up the tomatoes. Season to taste.
Crack the eggs into the soup, pop a lid on, then reduce the heat to low and poach for 5-7 minutes, until the whites are set but the yolks still look runny.
Scoop the soup into bowls, with one egg per serving, top with some grated cheese, chilli flakes and a drizzle of olive oil and serve.