Description
A hearty and nourishing French lentil soup made with vegetables, herbs, and spices, served with crispy bread and crumbled feta for added texture and tang. Perfect for cozy dinners or gatherings.
Ingredients
- 1 pound dried green lentils, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh parsley
- 4 slices crusty bread, such as baguette or sourdough
- 2 tablespoons olive oil
- 4 ounces feta cheese, crumbled
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, and celery until softened, about 5 minutes.
2. Stir in minced garlic, bay leaves, thyme, rosemary, salt, pepper, lentils, and tomato paste.
3. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30–45 minutes, until lentils are tender.
4. Preheat oven to 400°F (200°C). Brush bread slices with olive oil and bake on a baking sheet until golden brown, 5–7 minutes.
5. Serve soup in bowls topped with crumbled feta cheese, crispy bread, and fresh parsley.
Notes
For extra flavor, add a splash of red wine vinegar or lemon juice before serving.
Store leftovers in the refrigerator for up to 4 days. Reheat gently over medium heat, adding a splash of broth if needed.
This soup also freezes well for up to 2 months—just omit the bread and feta until serving.