Looking for a hearty, wholesome meal that’s both delicious and nutritious? Look no further! Lentil Soup with Whole Grain Bread is a classic dish that combines the earthy, satisfying flavor of lentils with the comforting texture of freshly baked bread. Perfect for chilly evenings or when you need a simple, filling dinner, this recipe is sure to become a favorite in your home.
Why You’ll Love This Lentil Soup Recipe
Lentil soup is not just packed with protein and fiber but also incredibly flavorful. It’s one of those meals that’s easy to make, budget-friendly, and can feed a crowd. Paired with warm, crusty whole grain bread, it’s the ultimate comfort food that keeps you feeling full and satisfied.
Ingredients List:
For the Lentil Soup with Whole Grain Bread, you will need:
For the Soup:
- 1 cup dried lentils (green or brown)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Whole Grain Bread:
- 4 slices whole grain bread
- 2 tablespoons butter
- 1 clove garlic, minced
- Pinch of dried oregano
Timing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Step-by-Step Instructions
Step 1: Prepare the Lentils
Rinse the lentils thoroughly under cold water. Set aside to drain.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables are soft and fragrant.
Step 3: Add Spices and Tomatoes
Stir in cumin, smoked paprika, and the bay leaf. Cook for 1 minute to toast the spices. Add the diced tomatoes and cook for another 2 minutes.
Step 4: Cook the Soup
Add the drained lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Step 5: Season and Serve
Remove the bay leaf and season the soup with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Preparing the Whole Grain Bread
Step 1: Toast the Bread
While the soup is simmering, lightly butter each slice of whole grain bread. Sprinkle with garlic and oregano.
Step 2: Heat and Serve
Toast in a skillet or under the broiler until golden and slightly crispy. Serve alongside the hot lentil soup.
Tips for the Best Lentil Soup
- Choose the Right Lentils: Brown and green lentils hold their shape well and add texture, while red lentils break down for a creamier consistency.
- Don’t Overcook: Check the lentils after 30 minutes to ensure they’re tender but not mushy.
- Layer the Flavors: Adding the spices before the broth helps deepen the soup’s flavor.
- Fresh Herbs Matter: Parsley or cilantro adds a bright finish—don’t skip it!
Nutritional Information
Per serving (based on 4 servings):
- Calories: 320
- Protein: 15g
- Carbohydrates: 45g
- Fat: 8g
- Fiber: 12g
- Sugar: 6g
- Sodium: 400mg
Serving Suggestions
- Add a Protein Boost: Top the soup with a poached egg or a sprinkle of feta cheese.
- Go Gluten-Free: Serve with gluten-free bread or crackers.
- Vegan Twist: Replace butter with olive oil on the bread and skip the cheese.
- Extra Veggies: Stir in chopped kale or spinach during the last 10 minutes of cooking for added nutrition.
Variations to Try
- Spicy Lentil Soup: Add a teaspoon of chili flakes or diced jalapeño for some heat.
- Creamy Version: Blend half the soup with an immersion blender for a thicker texture.
- Mediterranean Style: Add chopped olives and a splash of lemon juice before serving.
- Protein Boost: Stir in a can of chickpeas or cooked quinoa.
Common Mistakes to Avoid
- Not Rinsing the Lentils: This can result in a cloudy soup. Always rinse well.
- Adding Salt Too Early: Lentils can become tough if salted at the beginning. Season towards the end of cooking.
- Skipping the Toast: The bread adds a necessary crunch to balance the hearty soup.
- Using Watery Tomatoes: Go for high-quality canned tomatoes for better flavor.
Storing and Reheating Tips
- Fridge: Store leftover soup in an airtight container for up to 4 days.
- Freezer: Freeze portions in individual containers for up to 3 months.
- Reheating: Warm on the stove over low heat, adding a splash of broth if it’s too thick.
- Bread: Toast fresh each time to maintain crispness.
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Final Thoughts
This Lentil Soup with Whole Grain Bread is a cozy, nutritious meal that’s perfect for any day of the week. Whether you’re cooking for the family or prepping meals for the week, this recipe brings warmth and comfort to your table. Try it today, and let me know how it turns out!
FAQs
Q: Can I use canned lentils?
A: Yes, just reduce the cooking time since canned lentils are already cooked.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Combine all ingredients and cook on low for 6-8 hours.
Q: What other bread can I serve with this soup?
A: Sourdough, multigrain, or even homemade garlic bread pair well with lentil soup.
Q: Can I add meat to this recipe?
A: Yes, browned sausage or shredded chicken can be added for extra protein.
Q: Is this soup good for meal prep?
A: Definitely! Make a large batch and freeze portions for quick meals during the week. curing.
