December Recipe

Vegetarian Lentil Soup with Croutons
Martha Stewart Everyday Food

2 TBLS olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
coarse salt and ground pepper
2 carrots, quartered lengthwise and thinly sliced crosswise
1 bag (1 pound) brown lentils, picked over
2 cans (14.5 ounces each) reduced-sodium vegetable broth
1 bay leaf
¼ tsp cayenne pepper
4 ounces sourdough bread, cut into ½ inch cubes

Preheat oven to 350 degrees. In a large saucepan, heat 1 TBLS oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 ½ cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard bay leaf.

Meanwhile, on a rimmed baking sheet, toss bread with remaining TBLS oil; season with salt and pepper. Bake until golden brown, 7-10 minutes, tossing once halfway through. Serve soup topped with croutons.