Sometimes I'll plan ahead and remember to soak dried beans overnight, but most of the time, I simply use recipes that call for canned beans. Better yet, lentils are so tiny that they don't require an overnight bath. Don't believe me? Then give this recipe a try.
It proves that brown lentils can be cooked in under a half an hour. They're combined with sautéed veggies and vegetable broth to make a hearty, savory, and soothing soup. Fresh croutons add heft and crunch to this brothy and delicious dish. Sound interesting? Get the recipe now.
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
2 carrots, quartered lengthwise and thinly sliced crosswise
1 bag (1 pound) brown lentils, picked over
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 teaspoon cayenne pepper
1 dried bay leaf
4 ounces sourdough bread, cut into 1/2-inch cubes (about 1 1/2 cups)
- Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute.
- Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
- Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.
- Main Dishes, Soup
- North American