Romesco Lentil Soup & Cheesy Bread 50% off limited time only!

Romesco Lentil Soup & Cheesy Bread

50% off limited time only!

50 MIN
$12.49 2 Servings
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From the Test Kitchen

Get 50% off for one week only!
We heard you love our soups, so we made this one a steal. Save on this savory Add-on while you can, only for the week of 4/22! (Originally $24.99) Price as marked.

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.)
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fresh
ingredients
Romesco Lentil Soup & Cheesy Bread 50% off limited time only!
Title
  • 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
Prepare the ingredients
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.

Make the soup
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.

Make the cheesy bread & serve your dish
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!  

Tips from Home Chefs

Prepare the ingredients
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.

Make the soup
Make the cheesy bread & serve your dish
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!  

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