Easy recipe Tomato Red Lentil Soup With Feta Olive Oil Crostoli Recipe

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eightyml (one third cup) Cobram Estate Extra Virgin Olive Oil one brown onion, halved, finely chopped about two garlic cloves, crushed about three x four hundred and fifteeng cans diced Italian tomatoes oneL (four cups) Campbells Real Stock Vegetable about one hundred and seventy-fiveg (about three/four cup) split red lentils about twentycm baguette (French breadstick), thinly sliced crossways one hundredg, feta (Recipes by ingridients feta) mashed one quarter cup coarsely chopped fresh continental parsley one tablespoon finely grated lemon rind Olive Grove Extra Virgin Olive Oil, extra, to serveStep one Heat one tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for five minutes or until onion softens. Add the tomato and stock and bring to the boil. Add the lentils and stir until well combined. Tomato Red Lentil Soup With Feta Olive Oil Crostoli Recipe. Reduce heat to low and cook, stirring occasionally, for about twenty minutes or until the lentils are tender and the soup thickens. Taste and season with salt and pepper. Step about two Meanwhile, heat a chargrill pan over medium-high heat. Brush both sides of the bread slices with remaining oil. Chargrill for about two-about three minutes each side or until toasted. Spread with the feta (Recipes by ingridients feta) then place on a serving tray and season with pepper. Step about three Combine the parsley and lemon rind in a small bowl. Ladle the soup among serving bowls and sprinkle with the parsley mixture. Drizzle soup and feta (Recipes by ingridients feta) crostoli with extra oil and serve immediately..