Lentil Soup with Garlic Bread

There’s nothing better than a warm bowl of lentil soup paired with crispy, buttery garlic bread on a chilly evening. This recipe is cozy, nutritious, and comes together effortlessly with pantry staples. Plus, it tastes even better the next day—so go ahead and make a big batch!

Why You’ll Love This Recipe

This lentil soup with garlic bread is packed with flavor, incredibly nutritious, and a total comfort food win. Whether you’re making it for a cozy dinner or prepping meals for the week, this recipe never disappoints!

• Healthy & Nourishing: Packed with protein-rich lentils, fresh veggies, and warming spices.
• One-Pot Wonder: Less cleanup, more convenience—just the way we like it.
• Budget-Friendly: Made with inexpensive ingredients you probably already have in your pantry.
• Flavors Get Better Over Time: Perfect for meal prep and leftovers taste even richer.
• Garlic Bread Bonus: Because soup without bread is just incomplete!

Ingredients Breakdown

Essentials

Pro Tips

• For a creamier texture: Blend half of the soup using an immersion blender.
• Make it heartier: Add diced potatoes or a handful of quinoa.
• Boost the protein: Stir in some cooked chickpeas or shredded chicken.

Step-by-Step Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
2. Stir in cumin, smoked paprika, and dried thyme, letting the spices toast for 30 seconds.
3. Add rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, or until lentils are tender.
4. While the soup simmers, preheat the oven to 375°F (190°C). Mix softened butter with minced garlic, dried oregano, parsley, and a pinch of salt.
5. Slice the baguette in half and spread the garlic butter evenly. Wrap in foil and bake for 10 minutes, then unwrap and broil for an additional 2-3 minutes for a golden, crispy top.
6. Once the soup is done, remove the bay leaf, stir in lemon juice, and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley, and enjoy with a generous slice of garlic bread!

Chef’s Tips and Tricks

• Don’t overcook the lentils: They should be tender but not mushy.
• Make it spicier: Add a pinch of red pepper flakes or cayenne.
• Leftovers? Store in an airtight container in the fridge for up to 4 days.
• Freezer-friendly: Freeze portions for up to 3 months for an easy heat-and-eat meal.

Recipe Variations and Serving Suggestions

• Make it Mediterranean: Add kalamata olives and a dollop of Greek yogurt.
• Go creamy: Blend half the soup and add a splash of coconut milk.
• Meat option: Add crumbled sausage or shredded chicken for extra protein.
• Serving ideas: Serve with a fresh side salad or a sprinkle of Parmesan cheese.

FAQs

Can I use canned lentils?

Yes! If using canned lentils, drain and rinse them. Since they’re pre-cooked, reduce the simmering time to about 10-15 minutes.

What’s the best type of lentils to use?

Green or brown lentils work best because they hold their shape well. Red lentils will give you a creamier texture but break down more.

How do I store and reheat the soup?

Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth or water to loosen up the consistency.

Recipe Card

Did you make this recipe? Let me know how it turned out in the comments below! And if you loved it, share your photo on Instagram and tag @TheKitchensAid—I’d love to see your creations!