Hearty Lentil Soup with Focaccia
Hearty Lentil Soup with Focaccia
Ingredients
For the Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried green or brown lentils, rinsed and picked over
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For the Focaccia
- 1/2 loaf store-bought focaccia, warmed or toasted
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min
- 2
Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, salt, and black pepper to the pot. Stir to combine.
⏱️ 3 min
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min
- 6
Remove the bay leaf from the soup. Taste and adjust seasoning as needed.
⏱️ 2 min
- 7
Ladle the hot lentil soup into bowls. Garnish with fresh chopped parsley.
⏱️ 2 min
- 8
Serve immediately with warm or toasted focaccia on the side.
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil Soup with Focaccia
Ingredients
For the Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried green or brown lentils, rinsed and picked over
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For the Focaccia
- 1/2 loaf store-bought focaccia, warmed or toasted
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min - 2
Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, salt, and black pepper to the pot. Stir to combine.
⏱️ 3 min - 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min - 6
Remove the bay leaf from the soup. Taste and adjust seasoning as needed.
⏱️ 2 min - 7
Ladle the hot lentil soup into bowls. Garnish with fresh chopped parsley.
⏱️ 2 min - 8
Serve immediately with warm or toasted focaccia on the side.