Hearty Lentil Soup with Crusty Bread
A comforting and nourishing soup, perfect for a cozy meal.
⏱️ 60 min🍽️ Serves 1
🔥 420 kcal💪 22g protein🍚 60g carbs🥑 10g fat🌾 15g fibreper serving
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servings
Ingredients
- 🥣200 g brown or green lentils
- 🥕2 carrots
- 🥬2 celery stalks
- 🧅1 onion
- 🧄2 cloves garlic
- 🍅1 can diced tomatoes
- bouillon1 ½ L vegetable broth
- 🌿1 tsp dried thyme
- 🫒1 tbsp olive oil
- 🥖½ loaf crusty bread
- 🧂 salt
- 🌶️ black pepper
Pro tips
- For extra flavor, add a bay leaf to the soup while simmering and remove before serving.
- A splash of red wine vinegar or lemon juice at the end brightens the flavors.
- This soup freezes well; portion into containers for easy future meals.
Method
- 1Rinse lentils thoroughly under cold water. Chop carrots, celery, and onion into small dice. Mince garlic.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 5-7 minutes until softened.
- 3Stir in minced garlic and dried thyme, cook for another minute until fragrant.
- 4Add rinsed lentils, diced tomatoes (undrained), and vegetable broth to the pot. Bring to a boil.
- 5Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
- 6Season with salt and black pepper to taste. If the soup is too thick, add a little more broth or water.
- 7Serve hot with slices of crusty bread.