| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 slices day-old Italian bread, cut into 1/2-inch cubes
- 1/4 cup olive oil
- 4 tablespoons butter
- 4 cloves garlic, crushed
- 1 1/4 cups red lentils, rinsed
- 4 carrots, chopped (about 2 cups)
- 2 stalks celery, chopped (about 1 cup)
- 1/2 onion, chopped (about 1 cup)
- 4 cups vegetable stock (one 32-ounce carton)
- 3 sprigs fresh thyme
- 1 dried bay leaf
- Kosher salt and freshly cracked black pepper
- 1 cup jarred marinara sauce
- 1 cup mild salsa
- 1 cup frozen peas
- 1/4 cup fresh flat-leaf parsley, chopped, plus more leaves for garnish
- 1/4 cup sour cream
- 2 tablespoons extra-virgin olive oil
Instructions
- For the garlic croutons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Add the bread cubes to the lined baking sheet and reserve. Add the olive oil, butter and garlic to a small saucepot and cook over medium-low heat until the butter is melted, stirring to combine. Remove the garlic cloves, then drizzle the butter mixture over the bread, tossing to get everything coated. Bake until golden brown and crisp, about 15 minutes. Let cool.
- For the soup: Put the lentils, carrots, celery and onion into a stockpot or Dutch oven. Pour in the vegetable stock. Add the thyme, bay leaf and 1 teaspoon black pepper and stir to combine. Bring to a rapid simmer, then cover partially and cook on medium low until the lentils are tender, 30 to 45 minutes.
- Remove the bay leaf and thyme stems. Add the marinara sauce and salsa and stir to combine. Add the peas and parsley. Season with salt and pepper and stir to combine. Cook for an additional couple of minutes to warm the peas through.
- Ladle the soup into serving bowls. Top each bowl with a spoonful of sour cream, a sprinkle of whole parsley leaves, a drizzle of extra-virgin olive oil and a couple of croutons. Store and refrigerate in airtight containers or freeze.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 488 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 26 mg |
| Sodium | 1037 mg |
| Serving Size | 1 of 6 servings |
| Calories | 488 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 26 mg |
| Sodium | 1037 mg |
Reviews
Love this soup simple and easy
It was very good. I did not make the croutons or use the sour cream but very thick and filling.
So delicious and creamy! I used medium salsa to give it a slight kick.
So good and satisfying. I will make it often.
The soup was rather thick and has an odd texture.
So delicious! Hearty and flavorful, and even my young daughter loves it. A great way to get in some veggies!
Have to try this.
Absolutely loved this soup. I used a chipotle salsa and it brought a nice smokiness to the soup.
I love lentils in any kind of soup but being a southern Californian we like a kick. I heated it up with some spicy El Pato brand Jalapeno Salsa and added a smoked ham hock. also instead of marinara (did not have) I used a eggplant & artichoke pasta sauce. I love it. It really was great. I skipped the croutons and subbed in a nice french baguette.