Plant-Based Lentil Soup: A Hearty and Easy Recipe
Learn how to make a delicious and nutritious lentil soup packed with fiber, vitamins, and protein.
CROUTONS
To make the homemade croutons, start by preheating the oven to 350 degrees. Cut 4 slices of white bread into 1/2-inch cubes. Finely chop 2 cloves of garlic.
In a bowl, combine the bread cubes, garlic, 2 tablespoons of olive oil, and a pinch each of salt and pepper. Toss well to coat the bread cubes.
Transfer the seasoned bread cubes to a small rimmed baking sheet. Toast in the oven for 8 minutes, stirring once, until the cubes are browned and crunchy.
ONIONS
For the pickled red onions, start by combining 1/3 cup of red wine vinegar, 1/3 cup of water, 2 tablespoons of sugar, and 1 tablespoon of salt in a small saucepan. Stir well and bring to a boil.
Thinly slice 1/2 large red onion and add it to the boiling mixture. Remove from heat and let it cool to room temperature.
The pickled onions will have a tangy and sweet flavor that complements the lentil soup perfectly.
SOUP
To prepare the lentil soup, heat 2 tablespoons of olive oil in a soup pot over medium-high heat. Coarsely chop 1 bulb of fennel, 1/2 large red onion, 2 carrots, and 2 stalks of celery. Add them to the pot and cook for 5 minutes until slightly softened.
Add 1 can (28 ounces) of diced tomatoes, 1/2 cup of small French green or black lentils, and 6 cups of vegetable stock to the pot. Stir well and bring to a boil. Reduce the heat and simmer for 45 minutes until the lentils are tender.
Season the soup with salt to taste and add the grated rind of 1 lemon for a subtle citrus flavor. Serve the lentil soup in bowls and garnish with the homemade croutons, pickled red onions, and lemon rind strips.
