French Lentil Soup with Parmesan Crisps
French Lentil Soup:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, diced
3 stalks celery, diced
1 tablespoon tomato paste
2 cups French lentils, rinsed
7 cups vegetable broth
2 teaspoons fresh thyme, chopped
salt and black pepper to taste
¼ cup chopped parsley
1/2 cup freshly grated parmesan cheese (about 1 ½ oz.)
Heat oil in a medium soup pot. Add onion with a pinch of salt and sauté for 5-7 minutes.
Add the garlic and cook for 30 seconds.
Add the carrots and celery and sauté for another 5 minutes.
Add the tomato paste and mix into the vegetables until well distributed. Stir in the lentils, broth and thyme and a generous pinch of salt and pepper. Bring to a boil, and then reduce the heat to medium-low and simmer, partially covered, until lentils are tender, about 20-25 minutes.
Salt and pepper to taste. Garnish with parsley and Parmesan Crisps.
Preheat oven to 400º F. Line a baking sheet with parchment paper.
Place 2-inch circles of parmesan about 3 inches apart. Lightly press down the top of each pile of cheese. Bake for about 5 minutes or until the edges brown.
Remove from oven. Let them set and cool for 2 minutes, and then carefully remove with a spatula onto a plate.