Lentil-Veggie Soup with Cheddar Croutons

Looking for a meatless meal that’s still hearty and filling? Look no further than our lactose free lentil vegetable soup with tangy cheddar croutons. Even better, it’s fast and easy to prepare! With this recipe, you can go from can to table in less than 10 minutes, making this easy lentil soup perfect for a weeknight dinner or quick party appetizer. Share the recipe with friends and family via Pinterest, Instagram, Facebook and Twitter.

Ingredients

2 (15-ounce) cans lentils*, drained
1 (14.5-ounce) can chicken or vegetable stock or broth (1¾ cups)
About 1½ cups leftover roasted vegetables
½ teaspoon dried oregano, crumbled
½ teaspoon dried thyme leaves, crumbled
Salt and ground black pepper to taste
8 thin slices narrow loaf French bread (or 4 slices of larger loaf)
2 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about ½ cup)

Directions

This lentil vegetable soup with cheddar croutons recipe makes 4 to 6 dinner servings. You’ll start by pouring the lentils into a saucepan and then partially mashing them with a potato masher (or wooden spoon) to break up some of the lentils. This will thicken the soup. 

Next, add chicken or vegetable stock or broth, leftover roasted vegetables, oregano and thyme and bring to a simmer. Let cook for about 5 minutes, stirring often.

Preheat broiler and arrange thinly sliced French bread on baking sheet. Top each bread slice with a mound of cheese. Place under broiler until cheese is browned in spots. 

Season soup with salt and pepper and serve with croutons floated on top. 

For another delicious, meatless soup, try this remarkably flavorful Creamy Red and Green Tomato Soup with Light Cheddar. Our goal as a co-operative of over 1,100 farm families is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this lentil vegetable soup recipe once you’ve made it!