Lentil Soup with Garlic Bread
We’re starting our warm-up to soup season with this classic recipe!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 – 40 minutes:
Ingredients:
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 onion, diced
- 2 carrots, peeled & diced
- 2 celery stalks, chopped
- 4 cloves garlic, chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp paprika
- 2 Tbsp tomato paste
- 450g brown lentils, rinsed
- 1L vegetable stock
- ½ cup parsley, chopped
- ½ cup coriander, chopped
- salt & pepper, to taste
- For the garlic bread:
- 5 cloves garlic, minced
- ½ cup butter, softened
- 2 Tbsp olive oil
- ½ cup parmesan cheese, grated
- ½ cup parsley, chopped
- 1 tsp salt
- 1 baguette or any bread on your choice
How To Make Lentil Soup and Garlic Bread
- For the lentil soup: Heat a large pot over medium heat, add in olive oil and butter, once the butter has melted and oil is warm add in onions, carrots, celery, and sauté for a few minutes until tender.
- Add in garlic, spices and tomato paste and stir until well combined allow it to cook for 2 minutes then stir in rinsed lentils.
- Add in vegetable stock and bring to a boil once it starts boiling add in chopped parsley & coriander then reduce the heat cover with a lid and allow it to simmer for 25 – 30 minutes until the lentils are tender and the soup has thickened.
- Season to taste with salt & pepper.
- For the garlic bread: Preheat oven to 180°C.
- In a medium size bowl add in garlic, butter, olive oil, parmesan cheese, parsley, and salt. Mix until well combined.
- Cut the bread in half lengthwise and spread the garlic butter evenly on each slice of bread, then place on a baking tray lined with baking paper. Bake for 10 minutes.
- Serve warm soup with toasted garlic bread & enjoy!