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Lentil Soup with Whole-Wheat Bread

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Prep Time 50 minutes

Ingredients
  

Soup

  • 2 cups lentils
  • 1 tablespoon extra virgin olive oil
  • 2 carrots peeled and chopped
  • 2 celery ribs thinly sliced
  • ½ yellow onion diced
  • 8 ounces cremini mushrooms thinly sliced
  • 2 garlic cloves minced
  • 1 ½ cups packed laciento kale roughly chopped
  • 1 teaspoon herbs de provence or Italian seasoning
  • 5 cups vegetable broth/chicken broth + about 2 cups of water added during cooking
  • ¼ cup white wine
  • ½ cup unsweetened coconut milk*
  • 1 teaspoon lemon juice
  • Coarse salt and ground black pepper to taste

Croutons

  • 1 lb whole grain artisan bread loaf I used French bread
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Make the croutons: Preheat oven to 375˚F. Slice the bread into ½ inch slices. Tear slices into bite sized pieces. In a large bowl, drizzle olive oil, salt ,and pepper over the bread cubes. Toss to combine. Pour croutons onto a baking sheet and arrange in a single layer. Bake for 15-20 minutes, until browned, turning once halfway through baking to make sure croutons toast evenly. Set aside to cool.
  • While the croutons are baking, heat olive oil in a large pot over medium high heat. Add onion, celery, mushrooms and carrots. Cook for 5-7 minutes until veggies have softened and mushrooms have started to release juices.
  • Add garlic and cook 1 minute, until fragrant.
  • Pour white wine into the pan, scraping any browned bits off the bottom of the pan.
  • Add lentils, herbs, and broth. Bring to a boil, cover, and reduce to a simmer. Cook for 35-45 minutes until lentils are tender, pouring in water as needed to make sure lentils are always just covered with liquid.
  • Remove from heat and stir in kale, coconut milk, and lemon juice, stirring to combine. Add salt and black pepper to taste. Top with cooled croutons to serve.
Keyword High-Protein