Tomato Red Lentil Soup With Feta Olive Oil Crostoli

This hearty soup was the winner of our lentil food fight.

The ingredient of Tomato Red Lentil Soup With Feta Olive Oil Crostoli

• 80ml 1 3 cup cobram estate extra virgin olive oil
• 1 brown onion halved finely chopped
• 2 garlic cloves crushed
• 3 x 415g cans diced italian tomatoes
• 1l 4 cups massel vegetable liquid stock
• 175g 3 4 cup split red lentils
• 20cm baguette french breadstick thinly sliced crossways
• 100g feta mashed
• 1 4 cup coarsely chopped fresh continental parsley
• 1 tbsp finely grated lemon rind
• olive grove extra virgin olive oil extra to serve

The Instruction of tomato red lentil soup with feta olive oil crostoli

• heat 1 tablespoon of oil in a large saucepan over medium heat add the onion and garlic and cook stirring often for 5 minutes or until onion softens add the tomato and stock and bring to the boil add the lentils and stir until well combined reduce heat to low and cook stirring occasionally for 20 minutes or until the lentils are tender and the soup thickens taste and season with salt and pepper
• meanwhile heat a chargrill pan over medium high heat 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 pepper
• combine the parsley and lemon rind in a small bowl ladle the soup among serving bowls and sprinkle with the parsley mixture drizzle soup and feta crostoli with extra oil and serve immediately

Nutritions of Tomato Red Lentil Soup With Feta Olive Oil Crostoli

fatContent: 583 16 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 53 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 26 grams protein
sodiumContent: 16 milligrams cholesterol

Share this post