Caramelised Onion & Lentil Soup With Cheesy Mustard Toast

Boil a kettle

Peel and finely slice your brown onions

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

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 [100ml] [125ml] boiled water and a generous pinch of salt

Cook for 10 min or until the onions are very soft, stirring frequently

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your parsley finely, including the stalks

Grate your cheddar cheese finely

Once the onions have cooked for an initial 10 min, add 1 tsp [1 1/2 tsp] [2 tsp] sugar

Crumble your white cup mushrooms roughly into the pan with your hands

Cook for 10-15 min further or until caramelised

Slice your ciabattas into thick slices

Add the ciabatta slices to a baking tray with a drizzle of olive oil

Put the tray in the oven for an initial 4 min or until slightly toasted

Drain and rinse your green lentils

Once the onions have caramelised, add your drained lentils, dried oregano, Marmite and your vegetable stock mix with 300ml [425ml] [550ml] boiled water

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

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

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