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Under 30 Minutes

Under 30 Minutes

Vegetarian Lentil Soup with Croutons

This aromatic soup is brothy rather than thick. The lentils should be cooked until they're just tender so they stay intact instead of falling apart in the soup.

  • prep: 10 mins
    total time: 25 mins
  • servings: 4
Photography: Anna Williams

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 carrots, quartered lengthwise and thinly sliced crosswise
  • 1 bag (1 pound) brown lentils, picked over
  • 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 dried bay leaf
  • 4 ounces sourdough bread, cut into 1/2-inch cubes (about 1 1/2 cups)

Cook's Note

A look at lentils: This earthy-tasting member of the legume family is available in a range of colors and sizes. Lentils are a good source of protein, iron, and phosphorus, and keep for up to a year in an airtight container.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.

  2. Step 2

    Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.

Source
Everyday Food, December 2007

Reviews (5)

  • 14 Aug, 2013

    disgusting, flavor is not good. very "flat" and why wouldn't it be?I mean, it's only onion, garlic, bay leaf, hot pepper, salt and black pepper. if you are making this soup (I don't reccomend) try adding about a teaspoon up to two teaspoons of cumin

  • 2 Jan, 2009

    This soup was a nice change since we don't cook with lentils often. I don't even remember Mom cooking with lentils growing up.True, there's a lot of lentils in this soup. Added bonus, high in fiber

  • 2 Jan, 2009

    This soup was a nice change since we don't cook with lentils often. I don't even remember Mom cooking with lentils growing up.True, there's a lot of lentils in this soup. Added bonus, high in fiber

  • 12 Dec, 2008

    Yum! My children loved it!

  • 20 Nov, 2007

    Usually I love Martha's recipes, but I didn't care for this lentil soup recipe. The flavor was good, but it was VERY heavy on the lentils - obviously, it's lentil soup - but I prefer a lentil soup with a higher proportion of other veggies to lentils. This was more like a lentil stew with a few pieces of carrot here and there. It also made far more than 4 servings - we seemed to be eating it for days!