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.

Vegetarian Lentil Soup With Croutons

Vegetarian Lentil Soup With Croutons


  1. 2 tablespoons olive oil
  2. 1 medium onion, finely chopped
  3. 2 garlic cloves, minced
  4. Coarse salt and ground pepper
  5. 2 carrots, quartered lengthwise and thinly sliced crosswise
  6. 1 bag (1 pound) brown lentils, picked over
  7. 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
  8. 1/4 teaspoon cayenne pepper
  9. 1 dried bay leaf
  10. 4 ounces sourdough bread, cut into 1/2-inch cubes (about 1 1/2 cups)


  1. 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.
  2. 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.
  3. 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.

Serves 4.

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