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Lentil soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Cozy lentil soup with cheesy croutes for a winter warm-up.
Ingredients:
  • 40ml (2 tbsp) olive oil
  • 1 large carrot, finely diced
  • 2 celery sticks, finely diced
  • 1 large onion, finely diced
  • 1 small red chilli, seeds removed, finely chopped
  • 4 slices pancetta*, rind removed, finely chopped
  • 1 garlic clove, chopped
  • 22.20 gm tomato paste
  • 410g can diced tomatoes
  • 200g Italian lentils*
  • 2 tsp finely chopped fresh rosemary
  • 1 litre (4 cups) vegetable liquid stock
  • 40.00 ml chopped flat-leaf parsley
  • 1 ficelle (small baguette), thinly sliced
  • 60ml (1/4 cup) olive oil
  • 1 garlic clove
  • 125.00 ml grated parmesan
Instructions:
  • In a large, heavy-based pan, heat some oil and add in the carrot, celery, onion, chili, pancetta, and garlic. Cook on low heat for 5-6 minutes until all the ingredients have softened.
  • Sauté tomato paste for 30 seconds. Stir in tomatoes, lentils, rosemary, and stock; bring to a boil. Simmer over low heat for 40 minutes until soup thickens and lentils are soft. Preheat oven to 180°C.
  • For the croutes, brush bread slices with oil and arrange on a baking tray. Bake for 10 minutes until golden. Rub each slice with garlic, sprinkle generously with parmesan, and bake for an additional 5 minutes. Finish by stirring fresh parsley into the soup and serve with the flavorful croutes on the side.

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