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Lentil Tomato Soup with Grilled Cheese Croutons





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Home > Index > Soups > 

Lentil Tomato Soup with Grilled Cheese Croutons

A light lentil and vegetable soup topped with crunchy grilled cheese croutons.

Lentil Tomato Soup with Grilled Cheese Croutons recipe


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servings: 6

total time: 1 1/2 hours

added on 09/11/2017

recipe by: 


INGREDIENTS

  • Soup:
  • 1 TBSP olive oil
  • 1 large onion, diced (about 2 cups)
  • 2 ribs celery, diced (about 1/2 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 14 oz can diced tomatoes
  • 3 cups vegetable broth
  • 3 cups water
  • 1 cup lentils, rinsed
  • 2 bay leaves
  • 1/2 tsp dry basil
  • 1/2 tsp dry oregano
  • salt & pepper
  • Croutons:
  • 6 slices whole grain bread
  • 3 slices cheddar cheese
  • 3 TBSP unsalted butter, softened



DIRECTIONS

  1. Heat the oil in a dutch oven over medium-high heat. Add the onion, celery and carrots and cook about 5 minutes, stirring occasionally. Stir in the garlic and cook 30 seconds or until fragrant.
  2. Add the tomatoes(and juice from the can), vegetable broth, water, lentils, bay leaves, basil, oregano and 1/2 tsp salt. Stir to combine and bring to a boil.
  3. Reduce heat to low, cover and simmer for about 1 hour. Add salt and pepper to taste.
  4. Preheat oven to 450°F. Place a slice of cheddar between 2 slices of bread to make 3 sandwiches. Butter the outer slices of bread on each sandwich evenly with the butter.
  5. Place sandwiches on a baking sheet and place in the preheated oven. Bake for 8 minutes then flip the sandwiches and bake an additional 5 minutes or until desired crispiness.
  6. Allow sandwiches to cool 5 minutes then cut into small squares and serve on top of the soup.



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vegetariansoupslentiltomatosoupcroutonslegumesmeatless

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