date:Jul 18, 2014
Ingredients
80ml (1/3 cup) Cobram Estate Extra Virgin Olive Oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
3 x 415g cans diced Italian tomatoes
1L (4 cups) vegetable stock
175g (3/4 cup) split red lentils
20cm baguette (French breadstick), thinly sliced crossways
100g feta, mashed
1/4 cup coarsely chopped fresh continental parsley
1 tablespoon finely grated lemon rind
Olive Grove Extra Virgin Olive Oil, extra, to serve
Method
1. Heat 1 tablespoon of oil in a large sau