Recipe: Puy Lentil Soup with Parmesan Toasts

Puy Lentil Soup with Parmesan Toasts

Love those dark Puy lentils! And the Parmesan Toasts – make them any time, for lunch, dinner or breakfast.

Feel free to browse recipes from our Retro Recipes series. You might also like our Puy Lentil recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.

Puy Lentil Soup with Parmesan Toasts

(Serves 4 – 6)

One night at Amber and Ken’s, Amber and I were sitting around wondering what to cook for tea. Ploughing through her cookbooks, we decided on Bill’s Lentil Soup. So, off to the local monthly market  and the Italian Grocer we went. A great afternoon, eating by the harbour, smelling fresh herbs and buying artichoke hearts. With a couple of friends over for dinner, it was GREAT. A hearty winter soup – and the parmesan toasts were a smash. Make them independent of the soup and eat for breakfast, afternoon snack or supper. Yum! Peter and Vincent, you were great company…

50 g butter 1 Tblspn olive oil 0.5 cup carrots
0.5 cup chopped red onion 0.5 cup sliced leek 0.5 cup chopped celery
4 cloves garlic, finely chopped 1 small red chilli, chopped 400g tin chopped Italian tomatoes
1 litre vegetable stock or water 2 bay leaves 0.5 cup lentils du Puy
1 tspn salt Freshly ground black pepper
To serve 0.5 cup finely chopped parsley Parmesan Toasts

The soup takes about 1 hour to prepare, including the chopping.

Beforehand: Melt butter and oil in a large saucepan over medium heat. Add the carrots, onion and leeks, and cook for 10 minutes, stirring occasionally. Add celery, garlic and chilli and cook for a further 5 minutes. Add chopped tomatoes, stock or water, bay leaves, oregano and lentils and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.

At the time. Reheat soup. Season with salt and pepper and stir through parsley. Ladle into serving bowls and serve with Parmesan Toasts.

Parmesan Toasts

This also appears here.

0.25 cups extra virgin olive oil 2 cloves garlic 0.5 baguette, or ciabatta loaf
Sea salt Freshly ground black pepper 0.75 cup finely grated parmesan cheese

Preheat the oven to 200 degrees C. Place oil and garlic in a blender and process until smooth. Slice the baguette or ciabatta into thin slices. Lay the slices in one layer on a baking tray. Using a pastry brush,  brush each piece of bread with the garlic oil. Sprinkle generously with salt and pepper and top with parmesan. Bake the toasts for 15 – 20 minutes or until they are brown and crisp. Serve at room temperature. Makes 20 pieces. Note that the toast will keep in an airtight container for up to a week.





This has been cross posted with out sister site, A Life Time of Cooking. It appears here as part of the Retro Recipes series.

browse some of the Early Autumn recipes


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