Red Lentil Soup with Garlic Sourdough Croutons

Red Lentil Soup with Garlic Sourdough Croutons - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Simple lentil soup, the kind you crave on a rainy day.

There’s a certain quiet that happens when you stand over a pot of red lentil soup slowly simmering. The kitchen softens, the noise of the day fades, Kenji sits quietly in anticipation, and things just feel calm again. This isn’t just a healthy bowl of soup. It’s the kind of food that lets you breathe for a moment.

Then comes the crunch. A garlic fried sourdough crouton breaking through that silky, tasty soup. Instantly everything makes sense. It’s warm, honest, deeply comforting, the kind of simple food that reminds you why cooking at home still matters.

And best of all, it’s quick and easy to make.

Ingredients

2 tbsp extra virgin olive oil
1 large brown onion, grated
2 tsp ground cumin
1 tsp sumac
½ tsp freshly ground black pepper
1 medium carrot, grated
1 small yellow potato, peeled and grated
1 cup red lentils, rinsed
6 cups chicken stock or vegetable stock
1 tsp fine sea salt, plus more to taste
Garlic sourdough croutons
2 thick slices sourdough bread
3 tbsp extra virgin olive oil
1 small garlic clove, finely minced
Pinch fine sea salt
To serve
½ cup chopped parsley
2 lemons, cut in halves (Optional)

Steps

Step 1
In a large pot over medium heat, heat olive oil. Add diced onion and cook until soft and lightly golden, about 6 minutes.
Step 2

Add cumin and black pepper. Stir for 20 seconds until fragrant.
Step 3

Add carrot and diced potato. Stir for 1 minute to coat in the spices.
Step 4

Add rinsed lentils and cook until slightly toasted. Add the stock and salt. Bring to a boil, then reduce heat and simmer gently for 18 to 20 minutes until lentils and vegetables are very soft.
Step 5

While the soup cooks, cut sourdough into small cubes.
Step 6

In a frying pan over medium heat, heat olive oil. Add the bread cubes and fry until golden and crisp, about 3 to 4 minutes.
Step 7

Add the minced garlic during the final 10 seconds and toss through the croutons so it perfumes the oil without burning. Season lightly with salt and set aside.
Step 8

Blend the soup until completely smooth using a blender or stick blender. Add sumac, taste and adjust seasoning. Stir well.
Step 9

Ladle into bowls, scatter with parsley, garlic croutons and a sprinkle of sumac. You can also serve with lemon halves for squeezing generously over the soup just before eating.