Vegetarian, Northern, Eastern and Western France
Green lentil soup with croutons
Green lentil soup with croutons is a winter soup made with carrots and celery, serving 4 people, ready in 60 minutes for about €1.30 per person. It's a very easy recipe, and the trick is to blend only half the soup to keep some bite, then finish with golden garlic croutons right before serving.
Tonight, a thick and fragrant green lentil and carrot soup, topped with golden croutons for crunch.
- Total time
- 1 h
- Difficulty
- Very easy
- Cost per person
- €1.30
- Calories per person
- 520 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
This soup has the softness of green lentils and the crunch of croutons browned in a pan. Carrots and celery give it a slightly sweet base, bay leaf adds a gentle background flavor while it simmers, and blending only half the soup leaves whole pieces of lentils and vegetables to bite into.
It's a weeknight soup, the kind you put on the table on a fall or winter evening without thinking twice. Kids tend to like it because it's mild and not too thin, and the garlic rubbed croutons make a fun little extra to drop into your own bowl.
The ingredients
Pantry
- Green lentilsoften in the pantry 300 g
- Bay leavesoften in the pantry 2 leaves
- Olive oiloften in the pantry 3 tbsp
- Vegetable brothoften in the pantry 1 l
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Carrots 3
- Onion 1
- Celery stalk 1
- Garlic 1 cloves
Bakery
- Country bread 4 slices
Allergens Gluten, Celery
The step by step recipe
-
Peel and dice the carrots, onion and celery into small cubes.
Keep the dice small, the vegetables will cook at the same pace as the lentils.
-
Sauté them in a pot with a little oil, then add the rinsed lentils and bay leaves.
Stir from time to time so the vegetables don't brown.
-
Pour in the broth and let it simmer gently. 35 min
Skim off any foam at the start of cooking for a clearer soup.
-
Remove the bay leaves and blend half the soup, then stir it back together.
A splash of wine vinegar at the end wakes up the lentils.
-
Cut the bread into cubes, brown them in a pan with the garlic and remaining oil, then serve on top of the soup. 5 min
Rub the pan with the garlic first, the croutons will be more fragrant.
Our tips to get it right
- Rinse the green lentils well before cooking to remove surface starch, the soup will be clearer and less sticky.
- Cut the vegetables into even small dice so they cook at the same pace as the lentils, with no hard bits left.
- Make the croutons at the last minute, right before serving, so they stay crunchy in the bowl.
The variations
- Swap the celery stalk for half a sliced leek if you're not a fan of its flavor, the soup stays just as fragrant.
- For a faster version, use precooked green lentils and cut the simmering time down to 15 minutes.
- For kids, blend the soup completely smooth and serve the croutons on the side to dip in like soldiers.
What to serve it with
- A well seasoned green salad
- Plain yogurt for dessert
- Extra slices of country bread
Storage
The soup keeps for 3 days in the fridge in an airtight container. It freezes very well for up to 2 months, without the croutons. Reheat gently over low heat, adding a little water or broth if it has thickened, and make the croutons fresh right before serving.
Questions about this dish
Can you use red lentils instead of green lentils?
Red lentils cook faster and give a smoother soup without any firm texture. Cut the cooking time to 20 minutes and check often so they don't break down completely.
Can you make this soup ahead of time?
Yes, it's actually better reheated the next day once the flavors have had time to blend. Just make the croutons only right before serving so they stay crisp.
Do green lentils need to be soaked before cooking?
No, unlike larger lentils, green lentils don't need soaking. A quick rinse under cold water is enough before adding them to the pot.
How can you turn this soup into a heartier meal?
Add a few diced potatoes along with the carrots, or serve the soup with a soft boiled egg in addition to the croutons. Lentils already bring protein, which makes this a solid base.
How long does it take to make a green lentil soup with croutons?
Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a green lentil soup with croutons?
About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a green lentil soup with croutons cost?
About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, celery. Always check the labels of the products you buy.
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