Hearty Lentil Soup with Crispy Grilled Bread

Ingredients

• ¼ cup Olive oil
• 1 Onion, chopped
• 2 Carrots, diced
• 2 stalks Celery, chopped
• 2 cloves Garlic, minced
• 1 Bay leaf
• 1 tsp. Dried oregano
• 1 tsp. Dried basil
• 2 cups Dry lentils
• 8 cups Water
• 1 can Crushed tomatoes
• ½ cup Spinach, rinsed and thinly sliced
• 2 tbsp. Vinegar
• Salt, to taste
• Ground black pepper, to taste

For the Grilled Bread

• 8 slices of Rustic French baguette
• 2 tbsp. Olive oil

Directions

For the Soup:

1. In your Best Duty #12 Bake Pot, heat oil over medium heat. Gently add onions, carrots, and celery to the pot and cook while continuously stirring until the onion is tender, +- 5 minutes.
2. Add garlic, bay leaf, oregano and basil and let it cook for +- 2 minutes.
3. Stir in the lentils, add water and tomatoes and bring the pot to a boil. Reduce the heat and leave the pot to simmer until the lentils are tender, +- 1 hour.
4. Before serving, add in spinach and cook until it is soft.
5. Stir in vinegar and season with salt and pepper as preferred.

For the Grilled Bread:

1. Slice the bread in medium size logs and brush each side lightly with olive oil.
2. Grease your Multi Lid #12 and heat over hot coals / on the stove. Gently place the slices on the Multi Lid and sprinkle with a pinch of salt on top of each slice.
3. Leave to grill for +- 3 minutes per side or until crispy and just starting to char on the edges. If desired, sprinkle with chopped herbs.

To Serve:

1. Add a scoop of lentil soup and dip using your fresh grilled bread. Enjoy!