Ingredients
Units
Scale
Ingredients (Serves 4)
For the Lentil Soup:
- 1 cup dried lentils (green, brown, or red), rinsed and picked over
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin (optional)
- 1 teaspoon dried thyme or rosemary
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
- Optional: Grated Parmigiano-Reggiano for serving
For the Grilled Bread:
- 4 slices crusty bread (such as sourdough or ciabatta)
- 2 tablespoons olive oil
- 1 garlic clove, halved (optional, for rubbing)
Instructions
Instructions
1. Prepare the Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add the garlic, cumin (if using), and thyme or rosemary. Cook for 1 minute, stirring, until fragrant.
- Stir in the lentils, diced tomatoes, broth, and bay leaf. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes (40 minutes for green lentils) until the lentils are tender.
- Season with salt and pepper. Remove the bay leaf and adjust seasoning as needed.
2. Prepare the Grilled Bread
- Preheat a grill pan or outdoor grill to medium-high heat.
- Brush both sides of the bread slices with olive oil. Grill for 1-2 minutes per side, or until charred marks appear and the bread is crisp.
- Optional: Rub the grilled bread lightly with the cut side of the garlic clove for extra flavor.
3. Serve
- Ladle the lentil soup into bowls and garnish with fresh parsley and grated Parmigiano-Reggiano, if desired.
- Serve with the grilled bread on the side for dipping or enjoying alongside the soup.
