Lentil, Tomato, and Bread Soup
If you like dipping your toast, you’ll love this meal. Bursting with flavors and textures and served with perfectly crispy cubes of your preferred bread, vegan eating doesn’t get more wholesome!
Serves 4
Soup:
- 1 tbsp. olive oil
- 4 garlic cloves, peeled and minced
- 1 shallot, peeled and minced
- 1½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. smoked paprika
- ½ tsp. cumin
- ½ tsp. coriander
- ¼ tsp. crushed red pepper flakes (optional)
- ½ c. red wine
- 4 c. crushed tomatoes
- 1 c. vegetable broth
- 2 tsp. brown sugar
- 2 c. lentils, cooked
- 3 c. bread, cubed and toasted
Herb oil:
- 3 tbsp. olive oil
- 2 tbsp. parsley, chopped
- 2 tbsp. cilantro, chopped
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Instructions:
- Heat the oil in a medium-sized soup pot over medium-high heat. Combine the garlic, shallot, and seasonings, and sauté for 3 minutes or until the vegetables are tender.
- Pour in the red wine, and bring to a simmer. Stir in the crushed tomatoes, vegetable broth, and brown sugar, and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 15 minutes.
- In a small bowl, mix the herb oil ingredients together.
- Ladle the soup into four bowls, and top with the lentils and bread. Drizzle some herb oil on top before serving.
Tip: This recipe is perfect for using up stale rolls or baguettes.
