Lentil Vegetable Soup W/ Homemade Croutons

Their are so many recipes for Lentil Soup but Lucinda Scala Quinn is a genius and this lentil soup... is the best. Thats just my opinion and im allowed to have it cuz this is my blog. You have to make it exactly like she does though or it's not going to be as magical. I know, weird right? But she really has got it down to a science.

She cooks her croutons on the stove and I cook mine in the oven. If you're putting them on soup I think they should start out really crispy. Also she doesnt suggest this, but I think you could garnish it nicely with a bit of cheese, or sour cream, or green onion. Mmmm. Mmmm. Mmmm. So damn good. Especially on a rainy day like today.

2 1/2 T Extra Virgin Olive Oil
3/4 Cup Onion
3/4 Cup Carrot
2/3 Cup Celery
3 Garlic Cloves
1 T. Coarse Salt
1 Small Tomato
2 Cup Brown or Green Lentils (I used mixed)
1/2 t. Thyme
1 Small Bay Leaf
1/4 t. Pepper
6 Cups Chicken Broth
4 Cups Water
2 t. Red Wine Vinegar


1. Heat large soup pot over high heat and swirl in olive oil. Add onion, carrots, celery, garlic, and 1 t. of the salt. Reduce heat to low and saute until veggies are lightly carmelized. About 5 mins. Add tomato and cook for 2 mins. Stir in tomato paste and cook for another 2 mins.

2. Add lentils, thyme, bay leaf, pepper, and the remaining 2 t. of salt. Add broth and water bring to a boil. Reduce heat to simmer until lentils are tender. About 20 mins. Stir in vinegar. Season to taste with salt and pepper.

CROUTONS (MY VERSION)
1/2 Loaf Day Old Bread
3 T. Extra Virgin Olive Oil
2 Garlic Cloves
1/4 t. Coarse Salt

Dice bread. Spread onto baking sheet. Mix olive oil, garlic and salt. Drizzle onto bread. Mix to coat. Cook at 350. Flipping every once in a while until browned and crispy.

Source: Lucinda Scala Quinn "Mad Hungry"

Photos:Shawn Campbell