Mediterranean Lentil & Vegetable Soup with Herb Croutons

Preheat oven to 375°F (190°C) for the herb croutons.

In a large bowl, toss 4 cups of cubed sourdough bread with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and a pinch of salt. Spread on a baking sheet in a single layer.

Bake the croutons for 12-15 minutes, tossing halfway through, until golden brown and crisp. Set aside to cool.

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until vegetables begin to soften.

Add 1 diced red bell pepper, 1 diced zucchini, and 4 minced garlic cloves. Cook for another 3 minutes until fragrant.

Stir in 2 tablespoons of tomato paste and cook for 1 minute, coating the vegetables.

Add 1 1/2 cups of dried green lentils, 28 oz can of diced tomatoes, 6 cups of vegetable broth, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Bring the soup to a boil, then reduce heat to a simmer. Cover partially and cook for 25-30 minutes, until lentils are tender but not mushy.

While the soup is simmering, cook 16 oz of chicken breast if not already prepared. Season with salt and pepper, grill or bake until internal temperature reaches 165°F, then dice into bite-sized pieces.

Once lentils are tender, remove bay leaves and stir in 4 cups of baby spinach and 2 tablespoons of lemon juice. Cook for 2-3 minutes until spinach is wilted.

Add the diced chicken to the soup and stir to combine. Heat through for 2 minutes.

Taste and adjust seasonings as needed.

Ladle soup into bowls, top with herb croutons, crumbled feta cheese, and chopped fresh parsley.