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Lentil Soup with Grilled Bread

Lentil Soup with Grilled Bread | Best Duty Recipes

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
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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!