In the mood for a simple comforting meal that’s still filling? This meal is it! This soup is packed with nutrients and some protein thanks to the lentils. Serve with a quick rise, no knead focaccia and the meal is complete. Focaccia serves 6; soup serves 4 to 6.
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Preheat oven to 400 degrees Fahrenheit.
Pour warm water into a 9×13 pan. Shake on top the yeast and mix to dissolve. Next, mix in the egg and olive oil.
Add in the flour and salt and mix till combined.
Drizzle a little more olive oil onto the pan and over the dough. Spread the dough out to cover the bottom of the pan. Cover the pan and let sit five to 10 minutes.
Drizzle the top of the dough with olive oil and spread on toppings like garlic, sundried tomatoes, and parsley. Use tips of fingers to gently press into dough to create bubbles.
Bake uncovered for 18 to 20 minutes. Allow to cool a bit and slice into 12 pieces.
Place a pot on medium heat. Sauté the diced vegetables and garlic in olive oil for about five minutes. Add in the lentils and spices. Cook another one to two minutes.
Pour in the water and cover. Bring to a boil then lower to a simmer. Let cook two hours or until the lentils are soft. The soup will reduce. Once finished, taste and add more salt if needed.