French Lentil Soup with Crispy Bread and Feta
Ingredients:
For the Soup:
1 pound dried green lentils, rinsed
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 bay leaves
1 sprig fresh thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
6 cups vegetable broth
1/4 cup olive oil
1 tablespoon tomato paste
1/4 cup chopped fresh parsley
For the Bread:
4 slices crusty bread, such as baguette or sourdough
2 tablespoons olive oil
For the Feta Crumble:
4 ounces feta cheese, crumbled
Instructions:
Make the Soup: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
Add Lentils and Seasonings: Add the garlic, bay leaves, thyme, rosemary, salt, and pepper to the pot. Stir in the lentils and tomato paste. Pour in the vegetable broth and bring to a boil.
Simmer: Reduce heat to low, cover, and simmer for 30-45 minutes, or until the lentils are tender.
Prepare the Bread: Preheat oven to 400°F (200°C). Brush both sides of the bread slices with olive oil. Place on a baking sheet and bake until golden brown and crispy, about 5-7 minutes.
Serve: Ladle the lentil soup into bowls. Top with feta cheese, crispy bread, and fresh parsley.
Tips:
For a richer flavor, use chicken or vegetable broth instead of vegetable broth.
You can add other vegetables to the soup, such as mushrooms, spinach, or kale.
Serve the soup with a side of crusty bread or a green salad.