Name: Lentil soup with a side of grilled bread
Ingredients: 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); 4 slices of crusty bread (sourdough, ciabatta, or baguette); 2 tablespoons olive oil; 1 garlic clove, halved (optional, for rubbing)

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)

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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.