Smoky red lentil stew and cheese toasts with caramelized onions

Vegetarian, Soy Free

2 Servings, 760 Calories/Serving

35 – 45 Minutes

Our homage to the classic tomato soup and grilled-cheese combo is this red lentil stew that gets its deep, savory flavor from smoked paprika and fire-roasted tomatoes. The cheese toast, which features a layer of caramelized onions and a smear of Dijon mustard, turns this simple soup into a substantial meal.

Ingredients

  • 1 yellow onion
  • Peeled fresh garlic
  • 1 tablespoon tomato paste
  • Smoky spice blend (sweet smoked paprika - cayenne)
  • ¾ cup red lentils
  • 1 cup crushed fire-roasted tomatoes
  • 1 ciabatta
  • 2 teaspoons Dijon mustard
  • 2 ounces Italian cheese blend (mozzarella - provolone)
  • 1 ounce arugula

Instructions

1

Caramelize the onion

Heat the oven to 375°F.
  • Peel and thinly slice the yellow onion.
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until starting to caramelize, 4 to 6 minutes. Transfer one-third of the onion to a small bowl; set aside for the cheese toast.
While the onion cooks, prepare the garlic.

2

Prep the garlic; make the stew

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
To the pot with the remaining onion, stir in the garlic, tomato paste, and smoky spice blend and cook until fragrant, about 1 minute. Add the lentils, tomatoes, and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the lentils are tender, 15 to 18 minutes. Remove from the heat and season to taste with salt and pepper.
While the stew cooks, prepare the cheese toasts.

3

Assemble and bake the cheese toasts

  • Cut the ciabatta in half lengthwise.
On a sheet pan, arrange ciabatta, cut sides up, and drizzle with 2 to 3 teaspoons oil. Spread with the mustard and top with the remaining onion and the Italian cheese blend. Toast in the oven until the bread is lightly browned and the cheese has melted and started to bubble, 8 to 10 minutes.
While the ciabatta toasts, prepare the arugula.

4

Dress the arugula; finish the cheese toast

In a small bowl, toss the arugula with 1 teaspoon oil; season to taste with salt. Set aside one-third of the arugula to garnish the stew.
Remove the cheese toasts from the oven and top with two-thirds of the arugula.

5

Serve

Transfer the stew to individual bowls. Garnish with the remaining arugula and serve with the cheese toasts.

Nutrition per serving: Calories: 760, Protein: 34 g, Total Fat: 26 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 20 mg, Carbohydrates: 102 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 900 mg
Contains: milk, wheat

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