This soup is super easy to make and very tasty. Enjoy.
Lentil Soup with Fresh Dill & Crisp Pita Croutons – makes 6 servings
from Vegan Express by Nava Atlas
3 fresh whole grain pita breads, cut into small squares
1 1/2 tablespoons of olive oil
2 medium onions, chopped
4 garlic gloves, chopped
2 cups of red or brown lentils
2 natural, salt free veggie bouillon cubes
2 teaspoons salt free seasoning (i.e. Mrs. Dash or Spike)
4 to 6 ounces baby spinach, kale or arugula
1/4 cup minced fresh dill
salt & freshly ground pepper to taste
1. Preheat oven or toaster over to 300 degrees.
2. Arrange the pita squares on a small baking sheet and bake until crisp…..10 to 15 minutes.
3. Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent. Add the garlic and continue to saute until both are golden.
4. Add 6 cups of water, followed by the lentils, bouillon cubes and seasoning mix. Bring to a rapid simmer, then lower the heat and cover. Simmer gently until the lentils are mushy, about 25 minutes.
5. Remove from the heat and insert and immersion mixer. Process until the soup is smoothly pureed.
6. If the soup is too thick, adjust the consistency with a bit more water. Return to low heat and stir in the greens, including dill. Cook just until piping hot. Season with salt and pepper, garnish with the pita squares and serve.
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