Tomato & red lentil soup with feta & olive oil crostoli

Posted by adm On October - 5 - 2011

How to cook Tomato & red lentil soup with feta & olive oil crostoli


  • 80ml (1/3 cup) Olive Grove Extra Virgin Olive Oil
  • 1 brown onion, halved, finely sliced
  • 2 garlic cloves, humbled
  • 3 x 415g cans diced Italian tomatoes
  • 1L (4 cups) vegetable strain
  • 175g (3/4 cup) split red lentils
  • 20cm baguette (French breadstick), thinly sliced crosswise
  • 100g feta, mashed
  • 1/4 cup coarsely chopped fresh continental parsley
  • 1 tbs finely grated lemon rind
  • Olive Grove Extra Virgin Olive Oil, supererogatory, to service

How to:

  • Warmth 1 tablespoon of oil in a large saucepan over medium hotness. Add the onion and garlic and fake, stirring oft, for 5 minutes or until onion softens. Add the tomato and stock and bring to the roil. Add the lentils and stir until well combined. Reduce heat to low and ready, stirring occasionally, for 20 minutes or until the lentils are tender and the soup thickens. Taste and season with salt and peppercorn.

  • Lag, heat a chargrill pan over medium-high heating. Brush both sides of the bread slices with remaining oil. Chargrill for 2-3 minutes each side or until toasted. Spread with the feta then place on a serving tray and season with peppercorn.

  • Combine the parsley and lemon rind in a small stadium. Ladle the soup among serving bowls and sprinkle with the parsley assortment. Drizzle soup and feta crostoli with extra oil and serve immediately.

  • Olive oil tip: Extra virgin olive oil has a much stronger flavour than other olive oils, so it's great for salad dressings and drizzling over finished dishes.

  • Prepare time:15 min.

    Cooking time:30 min.

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