Puy Lentil Soup with parmesan Toasts Recipe

Name: Puy Lentil Soup with parmesan Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped carrot; 1 cup chopped onion; 1 cup chopped celery; 4 cloves garlic, finely chopped; 1 small red chile, finely chopped; 2 (400 g) canschopped Italian tomatoes; 2 liters vegetable stock or 2 liters water; 2 bay leaves; 2 tablespoons fresh oregano, chopped; 1 cup puy lentils, rinsed; 1 teaspoon salt; fresh ground black pepper; ½ cup chopped parsley; ¼ cup olive oil; 2 cloves garlic; 12 baguette; sea salt; fresh ground black pepper; ¾ cup finely grated parmesan cheese

Servings: persons

2 tablespoons olive oil
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
4 cloves garlic, finely chopped
1 small red chile, finely chopped
2 (400 g) canschopped Italian tomatoes
2 liters vegetable stock or 2 liters water
2 bay leaves
2 tablespoons fresh oregano, chopped
1 cup puy lentils, rinsed
1 teaspoon salt
fresh ground black pepper
½ cup chopped parsley
¼ cup olive oil
2 cloves garlic
12 baguette
sea salt
fresh ground black pepper
¾ cup finely grated parmesan cheese

1
Heat the oil in a large saucepan over medium heat.
2
Add the carrots and onions and cook for 10 minutes, stirring occasionally.
3
Add the celery, garlic and chilli and cook for a further 5 minutes.
4
Add the chopped tomatoes and stock (or water), the bay leaves, oregano and lentils and bring to the boil.
5
Reduce heat and simmer, stirring occasionally, for 30 minutes.
6
Meanwhile, prepare the parmesan toasts.
7
Season the soup with salt and pepper and stir through the parsley.
8
Ladle into bowls and serve with the parmesan toasts.
9
FOR THE PARMESAN TOASTS: Preheat the oven to 200 degrees C.
10
Place the oil and garlic in a blender and process until smooth.
11
Slice the baguette into thin slices.
12
Lay the slices in one layer on a baking tray.
13
Using a pastry brush, spread each piece of baguette with the garlic oil.
14
Sprinkle with salt and pepper and top with the parmesan cheese.
15
Bake the toasts for 15-20 minutes or until they are brown and crisp.
16
Serve at room temperature.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped carrot, 1 cup chopped onion, 1 cup chopped celery, and more.

Yes, Puy Lentil Soup with parmesan Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puy Lentil Soup with parmesan Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions