Lentil Soup with Garlic Crostini

Fall has arrived, and there’s nothing I crave more than a hearty, comforting bowl of soup. Lentil soup is a classic, especially when paired with garlicky, crispy crostini for dipping. I first tried this combination at a friend’s potluck years ago, and it’s been a regular in our kitchen ever since. My kiddos love dipping the bread, and I get to feel happy knowing they are gobbling down a healthy meal.

this Recipe

This recipe is a favorite not only because of the taste but also because it’s so budget-friendly. Lentils are a powerhouse of nutrition, offering a wonderful source of protein and fiber. This makes the soup both delicious and satisfying. The crostini adds a touch of elegance and a fantastic crunch, making it a perfect meal to serve any night of the week.

Why You’ll Love It

This Lentil Soup with Garlic Crostini isn’t just another soup recipe. It’s a comforting, flavorful, and satisfying dish that the entire family will enjoy. Here’s why:

• Hearty and Flavorful: The lentils provide a rich, earthy base, while the vegetables add sweetness and depth. The garlic crostini offers the perfect textural contrast.
• Easy to Make: This recipe is surprisingly simple, with straightforward steps that any home cook can follow.
• Budget-Friendly: Lentils are an economical ingredient, making this soup a great choice for a delicious and inexpensive meal.
• Healthy and Nutritious: Packed with protein and fiber, this soup is a nourishing choice that leaves you feeling full and satisfied.

Lentil Soup with Garlic Crostini

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• Author: Molly Carswell Pilz
• Total Time: 1 hour 5 mins
• Yield: 6-8 servings

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Description

This hearty Lentil Soup with Garlic Crostini is a comforting and budget-friendly meal perfect for any night of the week. The crispy crostini adds a delightful crunch, while the lentils provide a rich and flavorful base.

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Ingredients

• 2 tablespoons avocado oil or extra virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 4–5 cloves garlic, chopped
• 1 cup dried lentils
• 8 cups vegetable broth
• 2 cups water
• 2 cans diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt to taste
• 1–2 tablespoons fresh lemon juice, plus zest (optional)
• 1 baguette
• 3 tablespoons avocado oil or extra virgin olive oil
• 3 cloves garlic, minced
• Salt and black pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Prepare crostini by mixing oil, minced garlic, salt, and pepper. Slice baguette, brush with mixture, and bake for 15-20 minutes, flipping halfway.
2. Sauté onion, carrots, and celery in oil until softened. Add chopped garlic and cook until fragrant.
3. Add lentils, tomatoes, bay leaf, thyme, salt, broth, and water. Bring to a boil.
4. Reduce heat, cover, and simmer for 35-45 minutes, or until lentils are tender. Stir occasionally and skim off any foam.
5. Remove bay leaf. Puree part of soup (optional). Stir in lemon juice. Season to taste. Serve with crostini and lemon zest (optional).

Notes

For a smoother soup, consider soaking the lentils for at least 30 minutes before cooking. Adjust the amount of water or broth to achieve desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender for pureeing. Be cautious when blending hot liquids.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Soups
• Method: Stovetop
• Cuisine: American

Ingredient Lowdown

Here’s what you’ll need to gather from your kitchen to make this wonderful Lentil Soup with Garlic Crostini. Don’t be intimidated by the list – the process is surprisingly simple!

For the Lentil Soup:

• 2 tablespoons (30 ml) avocado oil or extra virgin olive oil
• 1 medium onion, chopped (about 1 cup / 150g)
• 2 medium carrots, chopped (about 1 cup / 150g)
• 2 stalks celery, chopped (about 1 cup / 150g)
• 4-5 cloves garlic, chopped (15-20g)
• 1 cup (200g) dried lentils (brown, green, or French)
• 8 cups (1.9 L) vegetable broth
• 2 cups (475 ml) water
• 2 cans (28 oz / 800g) diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon (5g) dried thyme
• Salt to taste (start with 1 teaspoon / 5g, adjust later)
• 1-2 tablespoons (15-30 ml) fresh lemon juice, plus zest for garnish (optional)

For the Garlic Crostini:

• 1 baguette (about 12-14 inches / 30-35 cm)
• 3 tablespoons (45 ml) avocado oil or extra virgin olive oil
• 3 cloves garlic, minced (10g)
• Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Crostini

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a bowl, mix the oil, minced garlic, salt, and pepper. Cut the baguette into thin slices and place them on the baking sheet. Brush both sides with the seasoned oil mixture. Bake for 15-20 minutes, flipping halfway, until golden brown.

Step 2: Sauté the Aromatics

In a large stockpot or Dutch oven, heat the oil over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 8-10 minutes. Add the chopped garlic and cook for another minute until fragrant.

Step 3: Build the Soup Base

Add the lentils, diced tomatoes, bay leaf, thyme, and salt to the pot. Pour in the vegetable broth and water. Bring the mixture to a boil.

Step 4: Simmer the Soup

Reduce the heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender. Stir occasionally and skim off any foam.

Step 5: Finalize and Serve

Remove the bay leaf. If desired, use an immersion blender to partially puree the soup for a creamier texture. Stir in the lemon juice. Taste and adjust seasoning. Ladle into bowls, top with garlic crostini, and garnish with lemon zest (optional).

Better-Than-Grandma Tips

• Sautéing is key: Don’t rush the process of sautéing the aromatics (onions, carrots, and celery). Low and slow cooking builds a deep flavor base for the soup.
• Partial pureeing: Using an immersion blender to puree just a portion of the soup gives it a creamy texture while keeping some of the lentils whole for a satisfying bite. Check out our guide on immersion blenders for recommendations.
• Lemon finish: That final squeeze of fresh lemon juice brightens up the flavors, adding a wonderful zestiness to the soup.

Flavor Twists

Want to switch things up? Here are a few ideas to try:

• Spicy Lentil Soup: Add a pinch of red pepper flakes or a chopped chili pepper to the soup while it simmers for a kick.
• Curried Lentil Soup: Stir in 1-2 teaspoons of curry powder along with the other spices. Consider adding a dollop of coconut milk when serving.
• Italian Lentil Soup: Use Italian herbs, such as oregano and basil, in place of thyme. A splash of balsamic vinegar would make a nice addition. For more soup recipes, you can visit our soup collection.

How to Serve

This Lentil Soup with Garlic Crostini is a satisfying meal. You can certainly enjoy it as is, but here are a few ideas to round out the experience:

• Simple side salad: A fresh green salad with a light vinaigrette offers a crisp counterpoint to the richness of the soup.
• Hearty bread: If you’re a bread lover (like me!), serve with a crusty loaf alongside your crostini for extra dipping.
• Roasted vegetables: For another layer of flavor, roast some seasonal veggies, like carrots, parsnips, or Brussels sprouts, and toss them with fresh herbs. For inspiration, check out our roasted vegetable recipes.

That’s a Wrap

This Lentil Soup with Garlic Crostini is more than just a meal; it’s an experience. The warmth of the soup, the satisfying crunch of the crostini, and the bright lemon notes create a symphony of flavors that will leave you feeling nourished and content. It’s a perfect weeknight dinner or a cozy weekend lunch. Make a big batch and enjoy it throughout the week! For more delicious dinner ideas, explore our Dinner category. Don’t forget to share your culinary creations with us on Facebook, Pinterest, and Instagram.