Tomato and lentil soup with whole wheat croutons

Peel the onions and dice them small. Also peel the garlic cloves and mince them.

Heat 1 tbsp of olive oil in the nonstick skillet over medium heat. Add the garlic and onions and cook for 2 min without browning.

Wash the tomatoes, cut them into chunks and add them to the skillet with the onions and garlic. Cook for 5 min over low heat, stirring now and then.

Crumble the bouillon cube into 500 ml of hot water, add it to the skillet and stir well. Bring to a boil, then lower the heat.

Drain the canned lentils and add them to the skillet. Let it simmer over low heat for 10 min so the flavors blend.

Take the skillet off the heat, transfer the soup to the saucepan and blend it with an immersion blender until smooth. If you use a regular blender, work in batches and watch out for the steam.

While the soup simmers, cut the bread slices into small cubes. In the same skillet (no need to wash it), heat the rest of the olive oil over medium heat and toast the bread cubes for 3 min, stirring so they brown evenly.

Taste the soup and adjust the seasoning with a pinch of salt and pepper if needed. If it's too thick, add a little hot water.