Smokey Red Lentil Soup with Cheesy Grilled Toasts
- Prep time: 25 minutes
- Calories: 490
- 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)
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.