Lentil Soup and Parmesan Croutons

lentilsoup

I don’t use words like “detox” and “clean eating” because I find them triggering for those of us with a history of food struggles.  But, this sure is a good week for a couple of soup dinners.  Not as penance, but because it feels good to eat something simpler and lighter than the usual holiday fare.  It’s also really dang cold where I am (-1 here at 11am, with beautiful, bright sun!), and a pot of soup on the stove is comforting.

 

I saw the original recipe for this lentil soup (and Parmesan Croutons!) in Remedy Quarterly, a little magazine I picked up at Powell’s the last time I was in Portland.  Credits to Kelsey Wharton of Rising*Shining, the author of “Soup Would Tell Me” .

 

parmesancrouton

 

Croutons:  I just realized why restaurant croutons are always better:  oil.  You’ve got to use enough to get some crispy.  Do not be afraid.  It is so worth it.

How To:  rip up a day or two old chunk of sourdough into bite-sized pieces (about 1″) and put the pieces in a bowl.  For about 6 cups of bread pieces, use 1/2 cup of oil (olive oil or avocado oil) and toss with your hands to soak up the oil.  Sprinkle in 2 tablespoons shredded parmesan and toss.  Spread out in a single layer on a rimmed sheet pan and bake for 15 minutes at 375° F.

 

Lentil Soup and Parmesan Croutons

Yield: 6 servings

Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 1 yellow onion, peeled and diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced and mashed with 1 teaspoon salt
  • 1 26oz. box of Pomi diced tomatoes (or other diced tomatoes)
  • 7 cups water
  • 1 cup French-style green lentils (TImeless Foods has grown in Montana! originals are "du Puy"), rinsed with water and inspected for any small stones or other imposters
  • 1/2 cup uncooked farro
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 10 grinds of black pepper
  • add after cooking: 2 tablespoons spicy brown mustard and 2 tablespoons red wine vinegar

Instructions

  1. Heat the oil in a dutch oven or other heavy bottomed soup pot over medium-high heat. Add the onions and cook until softened, about 5 minutes, then add the carrots, and cook another 5 minutes, giving everything a stir with a wooden spoon every now and then.
  2. Add the garlic-salt mash and stir fry for a minute or two. Add the tomatoes, water, lentils, farro, Worcestershire sauce, bay, thyme, and black pepper. Bring to a boil, then lower heat to a slow simmer and cook for an hour.
  3. Before serving, remove the bay leaves and stir in the mustard and vinegar. Top with a few parmesan croutons. Enjoy!
http://ripefoodandwine.com/2017/01/04/lentil-soup-and-parmesan-croutons/

2 comments on “Lentil Soup and Parmesan Croutons”

  1. Yanira

    Easy to make–YUM–my daughter and I loved it! We forgot to add the mustard and vinegar at end, but it was still delicious!

    Reply
    • Amy Andrews
      Amy Andrews

      So happy to hear you both enjoyed it!

      Reply





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