Lentil Soup With Whole-Grain Bread

Lentil Soup with Whole-Grain Bread is a hearty, nutrient-rich meal that’s both comforting and satisfying. Made with tender lentils, aromatic vegetables, and warming spices, this soup delivers plenty of plant-based protein and fiber. Served alongside a slice of wholesome whole-grain bread, it offers a complete and balanced dish perfect for a cozy lunch or light dinner that nourishes and energizes.

Ingredients

• 1 Tbsp Olive Oil, 1 Cup Lentils
• 1 Medium Onion, Diced
• 2 Carrots And 2 Stalks Celery, Diced
• 4 Slices Whole-Grain Bread
• 1 Teaspoon Ground Cumin (Optional), ½ Teaspoon Black Pepper, 1 Teaspoon Salt
• 8 Cups Low-Sodium Chicken Or Vegetable Broth (Or Water With Bouillon)
• 2 Cloves Garlic, Minced ❏ 1 Cup Lentils, ½ Tsp Dried Thyme

Directions

1. Sauté Vegetables & Spices: In A Large Pot, Heat Olive Oil Over Medium Heat. Add Diced Onion, Carrots, And Celery; Sauté For 5–7 Minutes Until Softened & Translucent. Add Minced Garlic And Ground Cumin; Cook 1 More Minute.
2. Add Lentils & Simmer: Stir In Rinsed Lentils. Pour In Broth And Add Bay Leaf And Thyme. Bring To A Boil, Then Reduce Heat To Low, Cover, And Simmer For 25–30 Minutes, Stirring Occasionally, Until Lentils Are Tender. If The Soup Becomes Too Thick, Add More Water Or Broth As Needed.
3. Roll & Serve: Remove Bay Leaf. Add Salt And Pepper, Simmer 5 Mins. Optionally Add Spinach Or Kale. For Thicker Texture, Blend 1 Cup And Return. Adjust Seasoning. Serve With Whole-Grain Bread.