Lentil Soup

1. 1

   1.In a medium pot set over medium-low heat, sweat onions in 2 tablespoons oil until translucent and soft, about 7 minutes. Do not let onions color. Thinly slice and stir in 6 pieces green garlic or garlic cloves. Cook until aromatic, about 2 minutes.

2. 2

   2. Add lentils and Parmesan. Increase heat to high and add wine, 6 cups water, a pinch of salt and black pepper. Cover and bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes. If too much water evaporates and lentils aren't submerged in about 1 inch of liquid, add extra water to the pot. When lentils are almost tender, about 15 minutes into simmering, add cumin. Taste and season with salt and pepper.

3. 3

   3. To serve, ladle soup into 4 bowls and top with extra olive oil and grated Parmesan.

4. 4

   Smear toasts with aioli and serve immediately.

* Per serving · 4 servings · Values may vary.