Lentil and Bead Soup

Cozy up with a bowl of Lentil and Bread Soup, a wholesome and hearty dish that combines protein-packed lentils with aromatic vegetables and herby spices for a comforting flavor profile. This recipe transforms stale or crusty bread into tender, flavor-soaked croutons, adding a rustic charm and delightful texture to the soup. Simmered with a medley of carrots, celery, and tomatoes, then finished with a zing of fresh lemon juice and parsley, this one-pot meal is as nutritious as it is satisfying. Ready in just an hour, this vegan-friendly soup is perfect for weeknight dinners or make-ahead meal prep. Serve it warm with an extra sprinkle of fresh herbs for a crowd-pleasing, soul-warming experience!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 teaspoon cumin powder
• 1 bay leaf
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes, canned
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups stale or crusty bread, cut into bite-sized cubes
• 0.25 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables soften.

Step 2

Stir in the minced garlic, dried thyme, rosemary, and cumin. Cook for another minute until fragrant.

Step 3

Add the lentils, vegetable broth, diced tomatoes (with their juice), bay leaf, salt, and black pepper. Stir to combine.

Step 4

Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 30-35 minutes or until the lentils are tender.

Step 5

While the soup simmers, lightly toast the bread cubes in a dry pan over medium heat, or bake them in a 350°F (180°C) oven for 10 minutes until crunchy.

Step 6

Once the lentils are cooked, remove the bay leaf and stir in the toasted bread cubes. Let them soak in the soup for 5-7 minutes to soften slightly.

Step 7

Taste the soup and adjust the seasoning if needed. Stir in the lemon juice and fresh parsley just before serving.

Step 8

Serve the soup warm with additional parsley on top if desired.

Nutrition Facts

Serving size	(3048.8g)

Amount per serving	% Daily Value*
Calories	2465.4

Total Fat 58.8g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 8774.5mg	0%
Total Carbohydrate 406.1g	0%
Dietary Fiber 64.2g	0%
Total Sugars 64.2g
Protein 98.0g	0%

Vitamin D 0IU	0%
Calcium 946.1mg	0%
Iron 34.9mg	0%
Potassium 6194.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 15.4%

Carbs: 63.8%