SPICY LENTIL SOUP, ON TOASTED BREAD
Time: 30 minutes
Difficulty: easy
Serves: 4
INGREDIENTS
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1 clove garlic, coarsely chopped
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2 tablespoons extra virgin olive oil, plus more for drizzling
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1 whole/small not too hot chili pepper (pepperoncino), or a pinch or two hot chili flakes
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1 teaspoon chopped parsley
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400 g canned lentils
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about ½ litre stock or water combined with stock cube
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salt and pepper to taste
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toasted rustic bread