Ingredients
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Ingredients (Serves 4-6)
For the Lentil Soup:
- 1 cup dried lentils (green, brown, or red), rinsed and picked over
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 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)
- Grated Parmigiano-Reggiano or a drizzle of olive oil for serving (optional)
For the Grilled Bread:
- 4 slices of crusty bread (sourdough, ciabatta, or baguette)
- 2 tablespoons olive oil
- 1 garlic clove, halved (optional, for rubbing)
Instructions
Instructions
1. Prepare the Lentil 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 to release their aroma.
- Stir in the lentils, diced tomatoes, broth, and bay leaf. Bring to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes (or until the lentils are tender). Add more broth if the soup becomes too thick.
- Season with salt and black pepper to taste. Remove the bay leaf before serving.
2. Grill the Bread
- Heat 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 crisp and charred in spots.
- Optional: Rub the grilled bread lightly with the cut side of a garlic clove for extra flavor.
3. Serve
- Ladle the lentil soup into bowls. Garnish with fresh parsley and optional grated Parmigiano-Reggiano or a drizzle of olive oil.
- Serve with the grilled bread on the side for dipping.
