Back to Vegetarian Lentil Soup with Croutons All Reviews for Vegetarian Lentil Soup with Croutons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Vegetarian Lentil Soup with Croutons Credit: Anna Williams Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes The lentils should be cooked until they’re just tender so they stay intact instead of falling apart in the soup. To save time, bake the croutons while the soup cooks.
Gallery Vegetarian Lentil Soup with Croutons Credit: Anna Williams
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Vegetarian Lentil Soup with Croutons Credit: Anna Williams
Vegetarian Lentil Soup with Croutons
Credit: Anna Williams
Vegetarian Lentil Soup with Croutons
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 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)
Directions
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.
Cook’s Notes The lentils should be cooked until they’re just tender so they stay intact instead of falling apart in the soup. To save time, bake the croutons while the soup cooks.
Cook’s Notes
The lentils should be cooked until they’re just tender so they stay intact instead of falling apart in the soup. To save time, bake the croutons while the soup cooks.
Reviews (5)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 3
Reviews (5)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 3
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 3
5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: 1 stars 08/14/2013 disgusting, flavor is not good. very "flat" and why wouldn't it be?I mean, it's only onion, garlic, bay leaf, hot pepper, salt and black pepper. if you are making this soup (I don't reccomend) try adding about a teaspoon up to two teaspoons of cumin Martha Stewart Member Rating: Unrated 01/02/2009 This soup was a nice change since we don't cook with lentils often. I don't even remember Mom cooking with lentils growing up.True, there's a lot of lentils in this soup. Added bonus, high in fiber Martha Stewart Member Rating: Unrated 12/12/2008 Yum! My children loved it! Martha Stewart Member Rating: Unrated 11/20/2007 Usually I love Martha's recipes, but I didn't care for this lentil soup recipe. The flavor was good, but it was VERY heavy on the lentils - obviously, it's lentil soup - but I prefer a lentil soup with a higher proportion of other veggies to lentils. This was more like a lentil stew with a few pieces of carrot here and there. It also made far more than 4 servings - we seemed to be eating it for days!Martha Stewart Member
Rating: 1 stars 08/14/2013
disgusting, flavor is not good. very “flat” and why wouldn’t it be?I mean, it’s only onion, garlic, bay leaf, hot pepper, salt and black pepper. if you are making this soup (I don’t reccomend) try adding about a teaspoon up to two teaspoons of cumin
Rating: 1 stars
Rating: Unrated 01/02/2009
This soup was a nice change since we don’t cook with lentils often. I don’t even remember Mom cooking with lentils growing up.True, there’s a lot of lentils in this soup. Added bonus, high in fiber
Rating: Unrated
Rating: Unrated 12/12/2008
Yum! My children loved it!
Rating: Unrated 11/20/2007
Usually I love Martha’s recipes, but I didn’t care for this lentil soup recipe. The flavor was good, but it was VERY heavy on the lentils - obviously, it’s lentil soup - but I prefer a lentil soup with a higher proportion of other veggies to lentils. This was more like a lentil stew with a few pieces of carrot here and there. It also made far more than 4 servings - we seemed to be eating it for days!
All Reviews for Vegetarian Lentil Soup with Croutons
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetarian Lentil Soup with Croutons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
