Romesco Lentil Soup & Cheesy Bread

with Parsley & Labneh

50 MIN

$12.49 2 Servings

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From the Test Kitchen

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This hearty, Spanish-inspired soup features green lentils, bell pepper, and onion cooked in a rustic mix of tomato sauce, bone broth, and nutty romesco. You'll serve it with a side of toasted cheesy bread to soak up all the delicious flavors.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Green Lentils
1 cup Chicken Bone Broth
1 Bell Pepper
1 Yellow Onion
1 8-Oz Can Tomato Sauce
1 bunch Parsley
1 Small Baguette
¼ cup Grated Parmesan Cheese
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes
⅓ cup Mirepoix
3 Tbsps Romesco Sauce (Contains Almonds)
2 oz Monterey Jack Cheese
¼ cup Labneh Cheese

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the baguette. Grate the monterey jack on the large side of a box grater. Roughly chop the parsley leaves and stems. In a bowl, combine the labneh and a drizzle of olive oil; season with salt and pepper.

2 Make the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix, diced onion, diced pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Carefully add the tomato sauce, lentils, broth, and 1 cup of water; bring to a simmer and cook, stirring occasionally, 18 to 20 minutes, or until the lentils are cooked through and the soup is thickened. Turn off the heat. Stir in the romesco sauce. Taste, then season with salt and pepper if desired.

3 Make the cheesy bread & serve your dish

Meanwhile, place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Evenly top with the grated monterey jack and half the parmesan. Toast in the oven 6 to 8 minutes, or until the cheese is melted and the bread is lightly browned. Transfer to a cutting board and carefully halve crosswise. Serve the soup topped with the seasoned labneh and remaining parmesan. Serve the cheesy bread on the side. Garnish with the chopped parsley. Enjoy!