Smokey Red Lentil Soup with Cheesy Grilled Toasts

Heat oven to 200°C. Peel and dice onion. Peel and finely chop garlic. Pick the flatleaf parsley and roughly chop. Boil the kettle.

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 chipotle and smoked paprika, fry 1 minute. Add the split red lentils, bulgur, stock concentrate and 1L hot water. Simmer over medium heat for 15-20 minutes or until lentils are tender. Season to taste.

Cut ciabatta in half. Spread with garlic aioli and top with cheese. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.

Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of Greek yoghurt and sprinkle of the remaining parsley. Serve with grilled cheese toasts and enjoy.

Heat oven to 200°C. Peel and dice onion. Peel and finely chop garlic. Pick the flatleaf parsley and roughly chop. Boil the kettle.

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 chipotle and smoked paprika, fry 1 minute. Add the split red lentils, bulgur, stock concentrate and 1.5L hot water. Simmer over medium heat for 15-20 minutes or until lentils are tender. Season to taste.

Cut ciabatta in half. Spread with garlic aioli and top with cheese. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.

Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of Greek yoghurt and sprinkle of the remaining parsley. Serve with grilled cheese toasts and enjoy.

Heat oven to 200°C. Peel and dice onion. Peel and finely chop garlic. Pick the flatleaf parsley and roughly chop. Boil the kettle.

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 chipotle and smoked paprika, fry 1 minute. Add the split 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.

Cut ciabatta in half. Spread with garlic aioli and top with cheese. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.

Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of Greek yoghurt and sprinkle of the remaining parsley. Serve with grilled cheese toasts and enjoy.

Heat oven to 200°C. Peel and dice onion. Peel and finely chop garlic. Pick the flatleaf parsley and roughly chop. Boil the kettle.

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 chipotle and smoked paprika, fry 1 minute. Add the split 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.

Cut ciabatta in half. Spread with garlic aioli and top with cheese. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.

Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of Greek yoghurt and sprinkle of the remaining parsley. Serve with grilled cheese toasts and enjoy.

Heat oven to 200°C. Peel and dice onion. Peel and finely chop garlic. Pick the flatleaf parsley and roughly chop. Boil the kettle.

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 chipotle and smoked paprika, fry 1 minute. Add the split 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.

Cut ciabatta in half. Spread with garlic aioli and top with cheese. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.

Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of Greek yoghurt and sprinkle of the remaining parsley. Serve with grilled cheese toasts and enjoy.

Heat oven to 200°C. Peel and dice onion. Peel and finely chop garlic. Pick the flatleaf parsley and roughly chop. Boil the kettle.

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 chipotle and smoked paprika, fry 1 minute. Add the split 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.

Cut ciabatta in half. Spread with garlic aioli and top with cheese. Place on a lined baking tray and toast for 4-5 minutes or until golden and bubbly.

Stir most of the parsley through soup, reserving some for garnish. Divide amongst serving bowls and add a dollop of Greek yoghurt and sprinkle of the remaining parsley. Serve with grilled cheese toasts and enjoy.