Lentil and Bead Soup
Cozy up with a bowl of Lentil and Bread Soup, a wholesome and hearty dish that combines protein-packed lentils with aromatic vegetables and herby spices for a comforting flavor profile. This recipe transforms stale or crusty bread into tender, flavor-soaked croutons, adding a rustic charm and delightful texture to the soup. Simmered with a medley of carrots, celery, and tomatoes, then finished with a zing of fresh lemon juice and parsley, this one-pot meal is as nutritious as it is satisfying. Ready in just an hour, this vegan-friendly soup is perfect for weeknight dinners or make-ahead meal prep. Serve it warm with an extra sprinkle of fresh herbs for a crowd-pleasing, soul-warming experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon cumin powder
- 1 bay leaf
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes, canned
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups stale or crusty bread, cut into bite-sized cubes
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic, dried thyme, rosemary, and cumin. Cook for another minute until fragrant.
Add the lentils, vegetable broth, diced tomatoes (with their juice), bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 30-35 minutes or until the lentils are tender.
While the soup simmers, lightly toast the bread cubes in a dry pan over medium heat, or bake them in a 350°F (180°C) oven for 10 minutes until crunchy.
Once the lentils are cooked, remove the bay leaf and stir in the toasted bread cubes. Let them soak in the soup for 5-7 minutes to soften slightly.
Taste the soup and adjust the seasoning if needed. Stir in the lemon juice and fresh parsley just before serving.
Serve the soup warm with additional parsley on top if desired.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.5 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
