Puy lentil soup with parmesan toast

I was inspired by a Bill Granger recipe to use puy lentils instead of regular red lentils in this soup, and also to serve it with parmesan toast.  So basically, this is a small twist to my regular lentil and carrot soup. I made a big pot of it today, and just the perfect meal for someone who’s feeling under the weather.


  • 80g puy lentils
  • 3 celery stalks, chopped
  • 3 carrots, julienned
  • 1 oxo vegetable stock
  • 1 white onion, chopped
  • 1 clove of garlic, minced
  • 1.5l water
  • 1 tsp dried thyme
  • salt and pepper to taste
  • olive oil
  • grated parmesan
  • bread of your choice (I used brown bread)


  1. Heat some oil in a big pot.  Add the onions with a pinch of salt and saute for 2 minutes
  2. Add the garlic, and cook for a further 2 minutes
  3. Add the lentils and vegetables into the pot, followed by water
  4. Break in the stock cube, add the thyme and leave to simmer away for 35 minutes
  5. Season with salt and pepper
  6. Top slices of bread with grated parmesan and grill for 2 to 3 minutes until the cheese is golden and has melted
  7. Serve with piping hot soup


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