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

Ingredients

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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)

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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.