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One Pot Creamy Lentil Soup with Whole Wheat Croutons | aberdeenskitchen.com

One Pot Creamy Lentil Soup with Whole Wheat Croutons


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  • Author: Aberdeen
  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Units Scale

For the Soup

  • 2 cups lentils
  • 1 tablespoon extra virgin olive oil
  • 2 carrots, peeled and chopped
  • 2 celery ribs, thinly sliced
  • 1/2 yellow onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 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)
  • 1/4 cup white wine
  • 1/2 cup unsweetened coconut milk*
  • 1 teaspoon lemon juice
  • Coarse salt and ground black pepper to taste

For the Croutons

  • 1 lb whole grain artisan bread loaf (I used French bread)
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


Instructions

  1. Make the croutons: Preheat oven to 375˚F. Slice the bread into 1/2 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.
  2. 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.
  3. Add garlic and cook 1 minute, until fragrant.
  4. Pour white wine into the pan, scraping any browned bits off the bottom of the pan.
  5. 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.
  6. 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.

Notes

If you don't like the taste of coconut milk, you can use regular milk of any fat level, even whipping cream if you're not worried about the calories! Feel free to experiment with unsweetened almond or soy milk as well. Just make sure to add some form of milk! Otherwise the lentils won't be nearly as creamy.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
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