French Lentil Soup with Cheesy Crostini Recipe

Instructions

1. 1

   Heat oil in a medium size soup pot, over medium heat. Add onion and carrots; cook stirring until vegetables begin to soften, about 2 minutes.

2. 2

   Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf and thyme, cook about 30 seconds.

3. 3

   Stir in lentils, salt, and pepper to taste. Cover and reduce heat to low and cook until vegetables are softened and lentils have darkened, about 8 to 10 minutes.

4. 4

   Uncover and increase heat to high, add wine and bring to simmer. Add stock and water, bring to boil, cover partially and reduce heat to low. Simmer until lentils are tender but still hold their shape, about 30 mins.

5. 5

   Remove bay leaf and puree about 3 cups of soup in a blender until smooth. Return to pot and add vinegar. Continue to cook for about 5 mins. Sprinkle the parsley on the soup in the bowls.

6. 6

   Make the Cheesy Crostini: Heat oven to broil, adjust rack so that it is in the highest position.

7. 7

   Slice whole grain bread or baguette into ½-¾ inch slices. Place slices on lined cookie sheet.

8. 8

   Toast under broiler for 2 minutes on each side. Remove from oven, rub one side of the bread with a half clove of garlic, sprinkle with gruyere, place slices back under the broiler for 1-2 minutes, let cool and enjoy! Serves 4-6