Ingredients

For the Soup:

• 1 onion, chopped
• 1 carrot, chopped
• 3 sticks of celery, chopped
• 1 tablespoon tomato paste
• 226 grams canned tomatoes (about 1 cup)
• 454 grams lentils (about 2 cups)
• A small piece of Parmesan cheese (about 50g)
• Water (enough to cover the ingredients)
• Black pepper, to taste
• Salt, to taste
• Oregano, to taste
• 1 courgette (zucchini), chopped
• 1 garlic clove, minced
• Fresh dill, chopped (about 2 tablespoons)
• Fresh parsley, chopped (about 2 tablespoons)
• A handful of baby spinach (about 1 cup)

For the Bread:

• 3 slices of bread (your choice: sourdough, whole grain, etc.)
• Olive oil (for drizzling)
• Salt, to taste

Making It Step by Step

Step 1: Prepare the Ingredients

1. Chop the Vegetables: Start by chopping the onion, carrot, celery, courgette, and garlic. This makes it easier to cook them evenly.
2. Rinse the Lentils: If you’re using dry lentils, rinse them under cold water to remove any dirt or impurities.

Step 2: Sauté the Vegetables

1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Soup

1. Add the tomato paste to the pot, stirring it into the sautéed vegetables.
2. Pour in the canned tomatoes, followed by the rinsed lentils.
3. Add enough water to cover the mixture (about 6 cups). Toss in the small piece of Parmesan cheese for flavor.
4. Season with salt, black pepper, and oregano to taste. Bring the soup to a boil.

Step 4: Simmer

1. Once boiling, reduce the heat to low and let the soup simmer for about 25-30 minutes or until the lentils are tender. Stir occasionally to prevent sticking.
2. After about 20 minutes, add the chopped courgette and baby spinach to the pot. Cook for an additional 5-10 minutes.

Step 5: Final Touches

1. Remove the Parmesan cheese piece before serving. The cheese will have added depth to the soup, but it’s not meant to be eaten whole.
2. Stir in the fresh dill and parsley right before serving to enhance the flavors.

Step 6: Prepare the Garlic Bread

1. While the soup is simmering, preheat your oven to 180°C (350°F).
2. Lay the bread slices on a baking sheet. Drizzle each slice with olive oil and sprinkle with salt.
3. Bake in the oven for about 10 minutes or until the bread is golden and crispy. Optionally, you can rub a cut garlic clove on the bread for extra flavor.

Cooking Tips

• Lentils: If you use canned lentils, reduce the cooking time to about 10 minutes since they are already cooked.
• Customization: Feel free to add any vegetables you have on hand, such as bell peppers or kale, for added nutrition.
• Herbs: Fresh herbs can be substituted with dried ones; just use about one-third of the amount.
• Spice it Up: For a kick of heat, consider adding a pinch of red pepper flakes or some chopped chili peppers.

Storage

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
• Freezing: This soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (per serving, approx. 1 cup of soup)

• Calories: 250
• Protein: 15g
• Carbohydrates: 40g
• Dietary Fiber: 12g
• Sugars: 5g
• Fat: 5g
• Saturated Fat: 1g
• Sodium: 300mg
• Vitamin A: 30% DV
• Vitamin C: 20% DV
• Calcium: 6% DV
• Iron: 20% DV

FAQs

1. Can I use other types of lentils?
   • Yes, you can use green, brown, or even red lentils, but keep in mind that cooking times may vary.
2. Is this soup vegan?
   • Yes, if you omit the Parmesan cheese or use a plant-based alternative, the soup is entirely vegan.
3. What can I use instead of canned tomatoes?
   • Fresh tomatoes can be used as a substitute. Just chop about 4-5 medium tomatoes and cook them down in the pot.
4. How do I adjust the thickness of the soup?
   • If you prefer a thicker soup, you can blend a portion of it with an immersion blender. For a thinner soup, simply add more water.
5. Can I make this soup in advance?
   • Absolutely! This soup tastes even better the next day as the flavors meld. It’s perfect for meal prep!
6. What kind of bread pairs well with this soup?
   • Any type of crusty bread, such as sourdough or ciabatta, is delicious with this soup. You can also use whole-grain bread for a healthier option.

Conclusion

This hearty lentil vegetable soup with garlic bread is a warm and satisfying dish that brings comfort on cold days. With its rich blend of flavors and nutritious ingredients, it’s a wholesome meal that everyone will love. Easy to make and even easier to customize, this recipe will quickly become a staple in your kitchen. Enjoy a bowl of this delightful soup with crispy garlic bread, and you’ll find yourself returning to this recipe time and again for its comforting qualities and satisfying taste.