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Tomato & red lentil soup with feta & olive oil crostoli
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Award-winning lentil soup.
Ingredients:
  • 80ml (1/3 cup) Extra Virgin Olive Oil
  • 1 brown onion, halved, finely chopped
  • 3 x 415g cans diced Italian tomatoes
  • 1L (4 cups) vegetable liquid stock
  • 175g (3/4 cup) split red lentils
  • 20cm baguette (French breadstick), thinly sliced crossways
  • 100g feta, mashed
  • 62.50 ml coarsely chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
  • Olive Grove Extra Virgin Olive Oil, extra, to serve
Instructions:
  • In a large saucepan over medium heat, warm up 1 tablespoon of oil. Sauté the onion and garlic for 5 minutes until the onion softens. Pour in the tomato and stock, bring it to a boil, then add the lentils and mix well. Simmer on low for 20 minutes until the lentils are tender and the soup thickens. Season with salt and pepper to taste before serving.
  • Preheat a chargrill pan over medium-high heat. Brush both sides of the bread slices with the remaining oil and grill for 2-3 minutes per side until crispy. Top with feta, and arrange on a serving tray. Season with pepper before serving.
  • In a small bowl, mix together the parsley and lemon rind. Serve the soup in bowls, sprinkle with the parsley mixture, drizzle with extra oil, and enjoy immediately with feta crostoli.

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