Hearty Lentil Soup with Crusty Whole-Grain Bread
Hearty Lentil Soup with Crusty Whole-Grain Bread
Ingredients
For the Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For Serving
- 1 loaf whole-grain bread, crusty, for serving
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 2
Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 6
Ladle the hot lentil soup into bowls. Garnish with fresh chopped parsley. Serve immediately with slices of crusty whole-grain bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil Soup with Crusty Whole-Grain Bread
For the Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For Serving
- 1 loaf whole-grain bread, crusty, for serving
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 2
Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 6
Ladle the hot lentil soup into bowls. Garnish with fresh chopped parsley. Serve immediately with slices of crusty whole-grain bread.
⏱️ 2 min