INGREDIENTS
1
Bay leaf, dried
4
Carrots, chopped (about 2 cups)
2
stalks Celery
1/4 cup
Flat-leaf parsley, fresh
4 cloves
Garlic
1/2
Onion, chopped (about 1 cup)
1 cup
Peas, frozen
1 1/4 cups
Red lentils
3
sprigs Thyme, fresh
4 cups
Vegetable stock
1 cup
Marinara sauce, jarred
1 cup
Salsa, mild
1
Kosher salt and freshly cracked black pepper
1/4 cup
Olive oil
2 tbsp
Olive oil, extra-virgin
6
slices Italian bread, day-old
4 tbsp
Butter
1/4 cup
Sour cream