Lentil Soup with Garlic Crostini

Ingredients

• For the Lentil Soup:
• 1 ½ cups dried lentils, rinsed 🫘
• 1 small onion, diced 🧅
• 2 carrots, diced 🥕
• 1 celery stalk, diced 🫑
• 3 cloves garlic, minced 🧄
• 1 large tomato, chopped 🍅
• 1 tsp cumin 🌿
• 0.5 tsp smoked paprika 🌶️
• 1 bay leaf 🥄
• Salt & black pepper to taste 🧂
• 6 cups vegetable or chicken broth 🥣
• 2 tbsp olive oil 🫒
• Juice of ½ lemon (for brightness) 🍋
• 2 tbsp fresh cilantro or parsley, chopped 🌿
• For the Garlic Crostini:
• 0.5 baguette, sliced into thin rounds 🥖
• 2 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• Pinch of salt 🧂

Instructions

1. 11️⃣ Sauté the Aromatics
2. 2Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic, sautéing until fragrant (about 3 minutes). 🧅🧄✨
3. 32️⃣ Simmer the Soup
4. 4Stir in tomatoes, lentils, cumin, smoked paprika, bay leaf, salt, and pepper. Pour in broth and bring to a gentle boil. Reduce heat and simmer for 30-35 minutes, stirring occasionally, until lentils are tender. 🍲🔥
5. 53️⃣ Make the Crostini
6. 6While the soup cooks, preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic and salt. Bake for 8-10 minutes until golden and crispy. 🥖🧄
7. 74️⃣ Final Touches
8. 8Remove bay leaf, stir in lemon juice, and sprinkle with fresh cilantro or parsley. 🍋🌿
9. 95️⃣ Serve & Enjoy
10. 10Ladle the warm lentil soup into bowls and serve with crispy garlic crostini on the side. 🍲🥖