Lentil soup

Serves 4

5oz lentils (I like red). Rinse if directions call for it
1/4 cup plus 2 tbsp Novello or good extra virgin olive oil
1/2 small yellow onion, minced
1 Rosemary sprig, leaves only
1 tbsp minced Italian parsley
1 garlic clove, minced
1/8 tsp chili flakes
1 ripe tomato, diced
4 cups (1quart) chicken or vegetable broth
1/2 tsp salt
1/4 tsp freshly ground pepper

For the bread
4 slices of Tuscan bread
2garlic cloves, peeled
2 tbsp of olive oil

For the shrimp
4 jumbo shrimp, shelled and deveined
1/4 tsp salt
1/2 tsp minced Rosemary
1 tsp minced italian parsley
1 garlic clove minced
1/8tsp chili flakes
2 tbsp olive oil

Make the soup: rinse the lentils pick them over and set Aside. Warm 2 tbsp of olive oil in a 2 quart pot with the onion, Rosemary, parsley, garlic and chili. Cook 10 minutes over medium heat, or until the onion is translucent. Add tomato, lentils and broth,season with the salt and pepper and bring to a boil. Cook 30 minutes, or until the lentils are tender. Adjustbthe seasonings as needed.

Make the bread
Heat a grill pan over high heat for 5 minutes and toast the bread until browned evenly on both sides, turning once about 1minute per side. Rib the bread lightly with garlic. Drizzle with the olive oil. Divide the bread among 4 bowls

Make the shrimp
Toss the shrimp with the salt, Rosemary, garlic, chili and parsley. Heat the olive oil in a small skillet until hot but not smoking. Cook the shrimp until it’s pink and cooked all the way through, turning once, about 1minute per side. Set aside

To serve. Pour soup over the bread and serve hot, drizzles with the remaining 1/4 cup olive oil, garnished with one shrimp each.


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