Tomato & Red Lentil Soup with Feta & Olive Oil Baguette

(recipe compliments of Cradle Coast Olives, Abbotsham)

80ml (⅓ cup) Cradle Coast Extra Virgin Olive Oil
1 brown onion, halve, finely chopped
2 cloves garlic, crushed
3 x 415g cans diced Italian tomatoes
1L (4 cups) vegetable stock
175g (¾ cup) split red lentils
1 Baguette - sliced crossways
100g feta, crumbled
1/4 cup coarsely chopped fresh continental parsley
1 tbs finely grated lemon rind
Cradle Coast Extra Virgin Olive Oil - extra - to serve

Heat 1 tablespoon of oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes of until onion softens. Add the tomato and stock and bring to the boil. Add the lentils and stir until well combined. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the lentils are tender and the soup thickens. Taste and season with salt and pepper.

Meanwhile, heat a chargrill pan over medium-high heat. Brush both sides of bread slices with the remaining oil. Char grill for 2-3 minutes each side or until toasted. Spread with the feta then place on a serving tray and season with pepper.

Combine the parsley and lemon rind in a small bowl. Ladle the soup among serving bowls and sprinkle with the parsley mixture. Drizzle soup and Feta Baguettes with extra oil and serve immediately.

Tips - Extra Virgin Olive Oil has a much stronger flavour than other oils - great to use for salad dressings, marinating feta's, drizzled over crusty breads and basting for fish, poultry and red meats when grilling or roasting.