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Vegetarian Lentil Soup with Croutons

Updated on November 30, 2007

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 !

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    • G-Ma Johnson profile image
      Author

      Merle Ann Johnson 9 years ago from NW in the land of the Free

      Is good and very simple G-Ma

    • teeray profile image

      teeray 9 years ago from Canada

      Looks like a yummy recipe that I can try very soon - just have to go grab some sourdough bread!