Salads, Soups & More Recipe

Prepare vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1 tbsp finely chopped parsley, 1 tbsp thinly sliced basil, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or close jar and shake until emulsified. Taste and adjust acidity or salt to preference.

Assemble salad

In a large salad bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion. Drizzle about half of the vinaigrette over the greens (reserve remaining dressing for serving). Gently toss to coat, then sprinkle 1/2 cup crumbled feta and 1/2 cup toasted chopped walnuts over top. Serve immediately with remaining dressing on the side.

Sauté aromatics

In a large heavy-bottomed pot, heat 2 tbs olive oil over medium heat. Add 1 cup finely chopped yellow onion, 1 cup diced carrot and 1 cup diced celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

Build the soup

Add 1 cup rinsed lentils to the pot, stir to combine with vegetables. Pour in 6 cups vegetable broth and 3/4 cup crushed tomatoes. Add 1 bay leaf, 1/2 tsp dried thyme and 1/2 tsp smoked paprika. Stir, bring to a gentle boil, then reduce heat to a simmer.

Simmer and finish

Cover partially and simmer until lentils are tender but not falling apart, about 25–30 minutes. Check occasionally and add a little water or broth if soup becomes too thick. When lentils are cooked, remove and discard bay leaf. Stir in 1 tbsp lemon juice, 2 tbsp chopped fresh parsley, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If you prefer a creamier texture, use an immersion blender to puree 1/3 of the soup, then stir to combine.

Serve

Ladle soup into bowls and garnish with a sprinkle of fresh parsley and a drizzle of olive oil if desired. Serve hot with crusty bread.

Slice the crusty bread and serve alongside the soup and salad. Offer softened butter or a small dish of olive oil for dipping. For a warm accompaniment, wrap bread in foil and heat in a 350°F (175°C) oven for 8–10 minutes before serving.