Tomato-Lentil Soup with Herbed Croutons

Name: Tomato-Lentil Soup with Herbed Croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 medium onion; 2 carrot; 2 stalks celery; 3 cloves garlic; 1 cup red lentils; 28 oz can crushed tomatoes; 4 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; to taste salt; to taste black pepper; 1 slice baguette; 1 clove garlic

A hearty, comforting soup made with red lentils, tomatoes, and fresh herbs, served with homemade garlic croutons.

Cuisine: Mediterranean

Category: Soups

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

2 tbsp olive oil
1 medium onion
2 carrot
2 stalks celery
3 cloves garlic
1 cup red lentils
28 oz can crushed tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 bay leaf
to taste salt
to taste black pepper

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
Step 2: Stir in rinsed lentils, crushed tomatoes, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer 25 minutes until lentils are tender.
Step 3: Remove bay leaf. Blend half the soup until smooth using an immersion blender. Return to pot and season with salt and pepper. Meanwhile, toast baguette slices until golden, then rub with garlic clove and drizzle with 1 tsp olive oil.