Puy Lentil Soup with Parmesan Toasts

Posted on 13 May 2020


2 tbspn olive oil
1 cup chopped carrots
1 cup chopped Spanish onions
1 cup chopped celery
4 cloves garlic, finely chopped
1 small red chilli, finely chopped
2 x 400 g tin chopped Italian tomatoes
2 litre vegetable stock, or water
2 tbspn chopped fresh oregano
1 cup lentils du Puy (or Australian green lentils)
1 tspn salt
freshly ground black pepper
½ cup finely chopped parsley, optional


Melt oil in a large saucepan over medium heat. Add carrots, onions and cook for 10 minutes, stirring occasionally. Add celery, garlic and chilli and cook for a further 5 minutes. Add chopped tomatoes, stock (or water), bay leaves, oregano and lentils and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper, and stir through parsley.

Recipe from Sydney Food by Bill Granger




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