Smokey Red Lentil Soup with Cheesy Grilled Toasts
How just a handful of ingredients can become a hearty, warming meal is the magic of cooking! The smoked paprika really is the hero here making this soup shine. We've paired it with some golden, bubby grilled cheese with a garlicky pop of flavour from the aioli. The best part; it's on your table in as little as 25 minutes.
Ingredients
- 125 g of Split Red Lentils
- 2 Tbsp of Vege Stock Concentrate
- 25 g of Bulgur (fine)
- 1 of Brown Onion
- 1 of Garlic Clove
- 1 Small Bunch of Flatleaf Parsley & Thyme
- 1 Tbsp of Tomato Paste
- 1 Tsp of Smoked Paprika
- 2 Tbsp of Greek Yoghurt
- 1 of Vietnamese Baguette
- 1 Tbsp of Garlic Aioli
- 1⁄2 Cup of Mozzarella (Grated)
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Heat oven to 200°C. Peel and dice 3⁄4 of the onion. Peel and finely chop garlic. Pick the thyme and finely chop (discard stalks). Pick the parsley and roughly chop. Boil the kettle.
Make Soup:
Heat a pot over medium heat. In 1 tsp of oil, saute the onion and garlic until translucent, about 2 minutes. Add the tomato paste and paprika, fry 1 minute. Add the red lentils, bulgur, stock concentrate and 750ml hot water. Simmer over medium heat for 15-20 minutes or until lentils are tender. Season to taste.
Make Toasts:
Cut baguettes in half. Spread with aioli and top with mozzarella. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.
You Plate It:
Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of yoghurt and sprinkle of parsley. Serve with grilled cheese toasts and enjoy.
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