Hearty Lentil & Vegetable Soup with Herb Croutons
25min
45min
5
385
Chef's Note
For a deeper flavor profile, try using a combination of vegetable and mushroom broth. The soup actually tastes even better the next day as the flavors continue to develop, making it perfect for meal prep. If you prefer a thicker consistency, you can purée about 1/3 of the soup using an immersion blender before adding the kale.
Tags
Ingredients
1 cup French green lentils
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
2 tablespoons tomato paste
1 14.5 oz can diced tomatoes
6 cups vegetable broth
2 whole bay leaves
2 sprigs fresh thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
3 cups, chopped, stems removed kale
2 tablespoons lemon juice
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
3 cups, cubed day-old sourdough bread
2 tablespoons, finely chopped fresh parsley
1 teaspoon, finely chopped fresh rosemary
1/2 teaspoon garlic powder
3 tablespoons olive oil
Instructions
- 1
Rinse 1 cup of French green lentils under cold water and check for any debris or stones. Set aside.
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 3
Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
- 4
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Stir in 2 tablespoons of tomato paste and cook for 1 minute to caramelize slightly.
- 6
Add the rinsed lentils, 1 can of diced tomatoes with their juices, 6 cups of vegetable broth, 2 bay leaves, 2 sprigs of fresh thyme, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, 1/4 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 7
Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 25-30 minutes, or until the lentils are tender but not mushy.
- 8
While the soup simmers, preheat the oven to 375°F (190°C).
- 9
In a large bowl, toss 3 cups of cubed sourdough bread with 3 tablespoons of olive oil, 2 tablespoons of chopped fresh parsley, 1 teaspoon of chopped fresh rosemary, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper until well coated.
- 10
Spread the bread cubes in a single layer on a baking sheet and bake for 10-12 minutes, tossing halfway through, until golden brown and crisp. Set aside to cool.
- 11
Once the lentils are tender, remove the bay leaves and thyme sprigs from the soup.
- 12
Stir in 3 cups of chopped kale and simmer for an additional 3-5 minutes until the kale is wilted and tender.
- 13
Remove the soup from heat and stir in 2 tablespoons of fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
- 14
Ladle the hot soup into bowls and top each serving with a generous handful of herb croutons. Serve immediately.
Nutrition Information (per serving)
385
15g
52g
14g
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