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Lentil Soup with Croutons

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 25 min
  • $
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, quartered lengthwise and thinly sliced crosswise
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 1 pound lentils, picked over
  • 2 cans low-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)

Directions

Prep: 1. Preheat oven to 350. 2. Chop onion; mince garlic. 3. Quarter carrots lengthwise and thinly slice crosswise. Make: 1. Heat oil on medium heat. Add onion and garlic, season with salt and pepper, and cook for 1 min. 2. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. 3. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 min. 4. Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. 5. Bake until golden brown, 5-7 min., tossing once halfway through. 6. Remove bay leaf from soup and serve topped with croutons.

Notes

Brown lentils are recommended!

Goes great with these recipes

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