Puy Lentil Soup with Parmesan Toasts
Warm up with a comforting bowl of Puy Lentil Soup with Parmesan Toasts, a hearty and flavorful dish perfect for cozy evenings. This rustic soup features tender Puy lentils simmered with fragrant aromatics like garlic, thyme, and bay leaf in a rich vegetable stock. The addition of sautéed carrots, celery, and tomato paste adds depth and sweetness to the broth. Paired with golden, oven-broiled Parmesan toasts, this meal provides a delightful balance of earthy, savory flavors and a touch of indulgence. Ready in under an hour, this nutritious recipe is easy to prepare and ideal for weeknight dinners or simple entertaining. Serve with a sprinkle of fresh parsley for a vibrant finishing touch, and enjoy a meal that’s as satisfying as it is wholesome! Keywords: Puy lentil soup, Parmesan toasts, hearty lentil soup, easy soup recipe, vegetarian soup ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 cloves garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup Puy lentils, rinsed and drained
- 4 cups vegetable stock (or chicken stock)
- 1 piece bay leaf
- 2 sprigs fresh thyme sprigs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices crusty bread slices
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, until softened.
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until fragrant.
Add the Puy lentils to the pot and mix well to coat them in the vegetable mixture.
Pour in the vegetable stock, and add the bay leaf and thyme sprigs. Bring the soup to a boil.
Reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper. Remove and discard the bay leaf and thyme sprigs.
While the soup is simmering, preheat your oven's broiler.
Place the slices of crusty bread on a baking sheet and sprinkle each slice with grated Parmesan cheese.
Broil the bread for 1-2 minutes, or until the cheese is melted and golden. Keep an eye on it to avoid burning.
Ladle the hot soup into bowls and garnish with fresh parsley if desired.
Serve with the Parmesan toasts on the side or dipped into the soup. Enjoy!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 20.6 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
