Vegetarian Lentil Soup with Croutons
A homey simmered supper
This is a brothy soup and the lentils should be cooked just to tender so they stay intact and don't fall apart in your soup.
Serves 4 prep time 10 min. Total time 25 min.
Ingredients : 2 Tbls. olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
coarse salt (I use sea salt) and ground pepper
2 carrots, quartered lengthwise and cut thinly crosswise
1 bag of brown lentils,,picked over
2 cans (14.5 oz. ea.) re-duced sodium vegetable broth ( I used a 32 oz. box of organic vegie broth..minus 3 oz. that is).
1 dried bay leaf
1/4 tps. cayenne pepper
3 1/2 cups water
4 ounces sourdough bread cut into 1/2 inch pieces (about 1 1/2 cups)
Pre heat oven to 350 degrees. In a large saucepan, heat 1 tbls.olive oil over medium heat. Add onion, garlic, and season with salt and pepper. Cook, stirring occasionally, 1 minute, add carrots, lentils, broth, bay leaf, cayenne and 3 1/2 cups of water. Bring to a boil, reduce heat and simmer, partially covered, until lentils are JUST tender, about 20 minutes. Discard the bay leaf.
In the meantime, on a rimmed baking sheet, toss bread with the remaining olive oil, season with salt and pepper. Bake until golden brown, 5 - 7 minutes, tossing once halfway through. Serve soup topped with croutons.
Great Food fast from : Martha Stewart.... Enjoy :O)
Lentils are a good source of protein, iron and phosphorus !