Smokey Red Lentil Soup with Cheesy Grilled Toasts
  • Prep time: 25 minutes
  • Calories: 490
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.
  • 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
  • 12 Cup of Mozzarella (Grated)

Prepare Ingredients:

Heat oven to 200°C. Peel and dice 34 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.