Name: Lentil Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 pound dried green lentils, rinsed; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 bay leaves; 1 sprig fresh thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 cups vegetable broth; 1/4 cup olive oil; 1 tablespoon tomato paste; 1/4 cup chopped fresh parsley; 4 slices crusty bread, such as baguette or sourdough; 2 tablespoons olive oil; 4 ounces feta cheese, crumbled

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Introduction

This hearty lentil soup is a comforting and nutritious meal perfect for any day of the week. Packed with fresh vegetables and seasoned with herbs, it offers rich flavors and a satisfying texture. Topped with crispy bread and tangy feta, it makes a delightful and wholesome dinner.

A close-up of a bowl filled with thick, brown-green lentil stew, with visible lentils and small bits of vegetables, topped with crumbled white cheese and sprinkled green herbs. Two slices of toasted bread, golden brown with darker crispy edges, rest upright in the stew at the back of the bowl. The bowl is dark gray and sits on a matching dark gray saucer, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried green lentils, rinsed
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 bay leaves
1 sprig fresh thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
6 cups vegetable broth
1/4 cup olive oil
1 tablespoon tomato paste
1/4 cup chopped fresh parsley
4 slices crusty bread, such as baguette or sourdough
2 tablespoons olive oil
4 ounces feta cheese, crumbled

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté the chopped onion, carrots, and celery until softened, about 5 minutes.
Step 2: Stir in the minced garlic, bay leaves, thyme sprig, dried rosemary, salt, pepper, rinsed lentils, and tomato paste. Mix well to combine.
Step 3: Add vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 to 45 minutes until the lentils are tender.
Step 4: Preheat the oven to 400°F (200°C). Brush the bread slices with olive oil and place them on a baking sheet. Bake until golden brown, about 5 to 7 minutes.
Step 5: Serve the soup hot in bowls, topped with crumbled feta cheese, crispy bread, and chopped fresh parsley for garnish.

Tips & Variations

For a creamier texture, blend a portion of the soup before serving.
Substitute vegetable broth with chicken broth if you prefer a richer flavor.
Add a splash of lemon juice or a dash of smoked paprika for an extra flavor dimension.
Use kale or spinach for added greens stirred in during the last few minutes of cooking.

Storage

Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The bread is best served fresh but can be toasted again before serving if stored separately.

How to Serve

A bowl filled with thick green lentil soup, showing visible small brown lentils spread evenly through the soup. On top, there is a layer of white crumbled cheese, sprinkled with chopped fresh green herbs and a light drizzle of golden oil. Four large toasted bread slices with dark golden brown crusts are placed around the edge of the bowl, partly dipped into the soup. The bowl is white, and it sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but reduce the cooking time significantly since canned lentils are already cooked. Add them in the last 10 minutes of simmering to warm through.

Is this soup suitable for freezing?

Absolutely. Let the soup cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.