1. Heat the oil in a large saucepan over medium heat. 2. Add the carrots and onions and cook for 10 minutes, stirring occasionally. 3. Add the celery, garlic and chilli and cook for a further 5 minutes. 4. Add the chopped tomatoes and stock (or water), the bay leaves, oregano and lentils and bring to the boil. 5. Reduce heat and simmer, stirring occasionally, for 30 minutes. 6. Meanwhile, prepare the parmesan toasts. 7. Season the soup with salt and pepper and stir through the parsley. 8. Ladle into bowls and serve with the parmesan toasts. 9. FOR THE PARMESAN TOASTS: Preheat the oven to 200 degrees C. 10. Place the oil and garlic in a blender and process until smooth. 11. Slice the baguette into thin slices. 12. Lay the slices in one layer on a baking tray. 13. Using a pastry brush, spread each piece of baguette with the garlic oil. 14. Sprinkle with salt and pepper and top with the parmesan cheese. 15. Bake the toasts for 15-20 minutes or until they are brown and crisp. 16. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
