Red Lentil Soup and Panzanella
Red Lentil Soup w. Spinach, Grilled Flatbreads w. Hummus and Baba ghanouj
Allow the hummus/baba ghanouj to come up to room temp.
Lightly toast the flatbreads and use to scoop up the dips.
Heat the soup allowing it to come to a simmer.
Heat a little butter or oil in a large sauté pan over medium heat. When hot add the large croutons and toast them lightly on all sides. Add fat as needed. Transfer them to large serving bowls.
Add more oil or butter to the pan. When hot add the salad mix and sauté it very briefly then tip it onto the croutons and toss all together.
Finally add the additional garnishes( beans, potato, cheese etc) and toss together. Serve with additional olive oil and vinegar if desired.