Recipe Detail

Lentil Soup with Green Garlic Aioli Toasts

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Number of Servings:


  1. 1 1/2 whole - Medium Onions thinly sliced (2 cups)
  2. 1 cups - Olive Oil plus extra
  3. 8 pieces - Green Garlic or 8 garlic cloves
  4. 2 cups - Le Puy Lentils
  5. 3/4 cups - Parmesan Rind or Chees finely diced
  6. 1 cups - White Wine
  7. - Salt and Pepper
  8. 1 tablespoons - Toasted Cumin roughly smashed
  9. 1 whole - Egg Yolk
  10. 4 slices - Crusty Dark Bread such as pumpernickel, rye or wheat


1) In a medium pot set over medium-low heat, sweat onions in 2 tablespoons oil until translucent and soft, about 7 minutes. Do not let onions color. Thinly slice and stir in 6 pieces green garlic or garlic cloves. Cook until aromatic, about 2 minutes.

2) Add lentils and parmesan. Increase heat to high, and add wine, 6 cups water, pinch of salt and black pepper. Cover and bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes. If too much water evaporates and lentils aren't submerged in about 1 inch of liquid, add extra water to the pot. When lentils are almost tender, about 15 minutes into simmering, add cumin. Taste and season with salt and pepper.

3) While soup simmers, make aioli. In a mortar and pestle, pound 2 pieces green garlic or garlic cloves with a generous pinch of salt until a smooth paste forms. Set aside.

4) In a medium bowl, beat yolk with 1 teaspoon water. While constantly whisking, drizzle in 5 tablespoons oil, slowly working in 1 tablespoon at a time until completely emulsified.

5) While still whisking, slowly drizzle in another 1/2 cup oil until emulsified. Aioli should be creamy and completely uniform. Season with lemon juice, salt and garlic paste, to taste.

6) Swirl 2 tablespoons oil into medium frying pan set over medium heat. Once hot, lay in bread. Fry until golden and crisp, about 1 minute per side.

7) To serve, ladle soup into 4 bowls and top with extra olive oil and grated parmesan. Smear toast with aioli and serve immediately.


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