Lentil Soup with Toast

Lentil Soup with Toast

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

Red lentils – 1 cup, rinsed

Ghee or neutral oil – 1 tablespoon

Small onion – 1, finely chopped

Garlic – 2 cloves, minced

Fresh ginger – 1 teaspoon, grated

Tomato – 1 small, chopped

Ground turmeric – ½ teaspoon

Ground cumin – 1 teaspoon

Ground coriander – ½ teaspoon

Chili powder – ¼ teaspoon (optional)

Vegetable or chicken stock – 4 cups

Salt – to taste

Lemon juice – 1 to 2 tablespoons

Fresh cilantro – 2 tablespoons, chopped

Optional: Cream or coconut milk – 2 tablespoons

For the Toast:

Bread slices – 4

Butter or ghee – 2 to 3 tablespoons

Instructions:

Rinse lentils until water runs clearer and drain. Chop onion, tomato, garlic, ginger, and cilantro.

Sauté onion in ghee or oil until soft and lightly golden. Add garlic and ginger.

Stir in spices, cook briefly, then add tomato and cook until softened. Add lentils and coat in the mixture.

Pour in stock, season with salt, simmer 15–20 minutes until lentils are soft. Lightly mash or blend if desired. Stir in lemon, cilantro, and optional cream.

Butter both sides of bread slices and toast in a skillet until golden and crisp on each side.

Serve soup hot in bowls, garnish with cilantro and extra lemon, and serve buttered toast alongside for dipping.

Nutrition (Calories)Approximately 300–350 calories per serving, including one slice of buttered toast; best for a light yet satisfying lunch or simple cozy dinner. Values vary with bread and fat used.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Soup

Cuisine: American

Calories: 300

Notes

Pro Tip:
Make a double batch and freeze extra soup in containers, leaving a little room at the top; reheat gently with a splash of water or stock to loosen.