By Casa de Suna
Published Mar 02
While colder weather is certainly a good time for indulging, at Casa de Suna, we believe in balance, which is why we love incorporating hearty, healthy, nourishing meals into the rotation whenever possible.
This vegan lentil soup is packed with nutrients–but made a bit more indulgent with the addition of our garlicky, fried sourdough toasts.
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How to Make It
Difficulty: Easy
Overall Time: 1 hr 15 min
Prep Time: 15 min
Cook Time: 1 hr
Serves: 4 (Makes about 7 cups)
INGREDIENTS
Lentil Soup
- 2 tbsp extra-virgin olive oil, plus more for serving
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 tbsp kosher salt, plus more to taste
- Freshly ground black pepper
- 4 tbsp tomato paste
- 4 garlic cloves, minced
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 7 to 8 cups water
- 1 ½ cups green or brown lentils, rinsed
- 2 bay leaves
- Zest of 1 lemon
- 2 to 3 tbsp lemon juice
- 2 tbsp chopped parsley
Fried Sourdough Toasts
- ⅓ cup extra-virgin olive oil, divided
- 4 thick slices sourdough bread
- 1 garlic clove, halved
INSTRUCTIONS
- For the lentil soup, heat oil in a large, heavy pot over medium heat. When hot, add onions, carrot, celery, and salt. Season with pepper. Cook, stirring occasionally, until onions are translucent, approximately 7 to 10 minutes.
- Add tomato paste, garlic, cumin seeds, coriander, and paprika. Cook and stir until fragrant, about 1 minute.
- Add 7 cups water, lentils, and bay leaves. Bring to a boil over high, then reduce to medium. Simmer, stirring occasionally, until lentils are tender and beginning to fall apart, approximately 40 to 50 minutes. Then, remove and discard bay leaves. Stir in lemon zest, and 2 tbsp lemon juice. Season to taste with salt, and pepper. Add more lemon juice, if desired. Add remaining water if you prefer a brothier soup.
- Meanwhile, for the fried sourdough toasts, heat a large, heavy pan over medium-high heat. Add half the oil and heat until shimmering. Add two sourdough slices. Cook until deep golden and crisp, about 2 minutes per side. Reduce heat to medium if sourdough is browning too quickly. Remove to a rack or plate, then scrape garlic across top of each toast.
- Repeat with remaining oil, sourdough, and garlic. Serve hot.
- To serve, ladle soup into bowls. Garnish with parsley and more oil, if desired. Serve fried sourdough toasts alongside.
How to Store It
Lentil soup will keep well refrigerated in an airtight container or jar for up to 5 days.
How to enjoy it
When reheating, adjust consistency of the soup with more water, to your desired brothiness.
