Step 1

Place lentils in a bowl and cover with cold water. Set aside for 2 hours to soak (this makes them more digestible and reduces bloating). Drain and place in a large saucepan with onion, potato, carrot, celery, tomato, garlic, bay leaves, chilli, parsley and stock. Bring to the boil. Reduce heat to medium-low and cook, partially covered, for 1 hour or until lentils and vegetables are soft.

Step 2

Meanwhile, preheat oven to 180°C. Spread bread over a baking tray and bake in preheated oven for 10-12 minutes or until lightly toasted. Set aside to cool.

Step 3

Add vinegar to soup. Taste and season with salt and pepper. Ladle soup among serving bowls. Top with croutons and drizzle with oil. Serve immediately