Description
French Lentil Soup With Crispy Bread And Feta is a heartwarming dish that brings comfort and nourishment to your table. This delightful soup combines protein-rich green lentils with a medley of fresh vegetables, infused with aromatic herbs and spices. Topped with crispy bread and creamy feta cheese, it transforms into a satisfying meal perfect for any occasion. Whether you’re enjoying a cozy weeknight dinner or entertaining guests, this recipe is both simple to prepare and packed with flavor.
Ingredients
Scale
- 1 pound dried green lentils
- 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
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened (about 5 minutes).
- Stir in garlic, bay leaves, thyme, rosemary, salt, and pepper. Add lentils and tomato paste; pour in vegetable broth and bring to a boil.
- Lower the heat and cover the pot; simmer for 30-45 minutes until lentils are tender.
- Preheat oven to 400°F (200°C). Brush both sides of bread slices with olive oil and bake on a baking sheet until golden brown (about 5-7 minutes).
- Serve the soup ladled into bowls topped with feta cheese, crispy bread, and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking & Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 10mg
Keywords: For extra richness, replace vegetable broth with chicken broth. Feel free to add other vegetables such as mushrooms or spinach to enhance flavor and nutrition.