Lentil Soup With Anchovy And Caper Toast Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened.
• STEP 2.Add garlic, thyme, and bay leaves to the pot and cook for another minute.
• STEP 3.Add lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes or until lentils are tender.
• STEP 4.While the soup is simmering, prepare the anchovy and caper toast. In a small bowl, mix together anchovies, capers, lemon zest, and olive oil.
• STEP 5.Toast slices of bread until golden brown. Spread the anchovy and caper mixture onto the toast.
• STEP 6.Serve the lentil soup hot, garnished with fresh parsley, and alongside the anchovy and caper toast.
• STEP 7.Enjoy!

Cooking Tips

• For a vegetarian version, you can omit the anchovies and add extra capers for a tangy flavor.
• If you prefer a smoother soup, you can blend a portion of the cooked lentils before adding them back to the pot.
• This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Store the lentil soup in an airtight container in the refrigerator.
• Serve the soup hot with a side of crusty bread or a fresh salad for a complete meal.
• Garnish the soup with a drizzle of olive oil and a sprinkle of freshly ground black pepper for extra flavor.