Puy lentil soup with Parmesan toasts from Bills Sydney Food / Bills Breakfast, Lunch and Dinner (page 74) by Bill Granger

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Notes about this recipe

  • anniecc on November 21, 2024

    This was easy to make. I doubled the recipe but wish I hadn’t doubled the chilli as the heat was rather dominant, making it difficult to appreciate the more subtle flavours. Maybe my chillies were larger/hotter than the author intended. A good soup for winter nevertheless.

  • Ana10000 on March 11, 2024

    This is a good soup - I make it every winter several times over. My kids all eat it which is a bonus. I usually double the recipe as it's great the next day also. Sometime I add some chopped chorizo in at the beginning but it's not necessary. The parmesan toasts are easy and worth doing - they add an extra crunch to the meal.

  • Ganga108 on April 29, 2023

    I made this soup again! It is that good. This time I used a mixture of whole mung beans, whole black urad dal and cannellini beans, soaked overnight, in place of puy lentils. It was phenomenal. I made enough for 3 lunches :) just as the weather turned cold again.

  • Ganga108 on April 26, 2023

    This soup has always been a firm family favourite since my daughter first made it in London in 2009. It is so easy to make but the flavour belies the simple ingredients. This time it was made in Sydney, again by my daughter, when I caught a cold while visiting. It truly is the best "chicken noodle soup" solution for vegetarians :).

  • Melyinoz on February 03, 2022

    I made this as I had most of the ingredients and it was a really nice soup. I added zucchini and silverbeet, as I had some to use up. Did not make the Parmesan toasts. Would definitely make again.

  • Ganga108 on January 15, 2022

    Yummy!

  • jacbates on August 20, 2014

    Excellent soup - 8 minutes in the pressure cooker!

  • Melanie on January 01, 2012

    p74. Pretty impressive but low effort (takes about an hour to cook). Reheats really well so you could make this ahead.

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