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Tomato & red lentil soup with feta & olive oil crostoli
date:Jul 18, 2014
cepan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until onion softens. Add the tomato and stock and bring to the boil. Add the lentils and stir until well combined. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the lentils are tender and the soup thickens. Taste and season with salt and pepper.

2. Meanwhile, heat a chargrill pan over medium-high heat. Brush both sides of the bread slices with remaining oil. Chargrill for 2-

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