Lentil Soup with Anchovy and Caper Toast Recipe - Great British Chefs

Ingredients

• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 large carrots, finely sliced
• 100ml of extra virgin olive oil
• 500g of brown lentils
• 1 tin of chopped tomatoes, or 3 beef tomatoes, skinned and chopped
• 2 tbsp of tomato purée
• 3 bay leaves
• 1 tsp caster sugar
• 1 tsp ground cumin
• 2l vegetable stock
• 3 tbsp of red wine vinegar, or a few more tablespoons if needed
• 8 anchovies, in oil, well drained and chopped
• 1 tbsp of capers, rinsed
• 2 tbsp of cream cheese
• 1 tsp lemon zest
• 3 tbsp of extra virgin olive oil
• 4 slices of bread, good-quality, toasted
• paprika, for sprinkling (optional)
• Greek yoghurt, or double cream (optional)
• 2 tbsp of fresh parsley, finely chopped
• extra virgin olive oil, for drizzling