Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced into small rounds
  • 2 stalks celery, finely sliced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1.25 cups French Green Lentils (Puy lentils), rinsed
  • 6 cups vegetable stock
  • 2 dried bay leaves
  • 1 tsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 2 cups sourdough bread, torn into bite-sized chunks
  • 2 tbsp olive oil (for bread)
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 8 minutes until the onions are soft and the carrots start to glisten.
  2. Stir in the garlic, tomato paste, thyme, and smoked paprika. Cook for 2 minutes until the tomato paste smells toasted and turns dark.
  3. Add the rinsed 1.25 cups lentils, 6 cups vegetable stock, and 2 bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes until the lentils are tender but still have a slight bite.
  4. While the soup simmers, preheat your oven to 400°F (200°C). Toss the 2 cups torn sourdough with 2 tbsp olive oil on a baking sheet. Season with a pinch of salt. Bake the bread for 10 minutes until it is deeply golden and shatters when pressed.
  5. Remove the bay leaves from the soup. Stir in 1 tbsp lemon juice and half of the parsley. Taste and add salt or pepper if needed.
  6. Ladle the hot soup into bowls. Top each serving with a generous handful of the crispy bread and 0.5 cup crumbled feta. Sprinkle the remaining parsley over the top.