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Robin Ward

Lentil Soup for a Spring Break

Bright and cozy lentil soup for spring! Fresh greens, lemony broth, and a spiced fried bread pairing. Easy, healthy, one-pot meal perfect for meal prep!
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Prep Time 5 minutes
Cook Time 35 minutes
Servings: 4
Course: #maincourse
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the lentil soup:
  • 7 scallions, white and green parts separated
  • 1 lb spring veg (any one or a mix of snap peas, snow peas, green beans)
  • 1 lemon
  • ¼ cup olive oil
  • 1½ cups green lentils
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • 6 cups water
  • salt and pepper
For the spiced fried bread:
  • ¼ tsp ground turmeric
  • ¼ tsp smoked paprika
  • ¼ tsp coriander
  • ¼ cup olive oil or ghee (plus more if needed after flipping)

Equipment

  • Dutch oven or large soup pot

Method
 

  1. Thinly slice 7 scallions, keeping white and green parts separate. Trim the stem ends from 1 pound spring veg, then cut into ½-inch lengths crosswise. Using a vegetable peeler, peel *4 wide strips of rind off 1 lemon. (see note)
  2. In a large Dutch oven, heat ¼ cup olive oil over medium-high. Add the scallion whites and cook until softened, 3 to 4 minutes. Add the vegetables and lemon peel. Season with S&P and cook until bright green, 3 to 5 minutes.
  3. Add 1½ cups green lentils, 1 teaspoon fennel seeds, and ½ teaspoon red pepper flakes and stir to coat. Add 6 cups water, partially cover, and bring to a simmer. Uncover, reduce the heat to medium-low, and cook until the lentils and vegetables are tender, 20 to 25 minutes. Don't be alarmed: You want the vegetables brown and soft (and therefore sweet), and the lentils cradles by just a little liquid.
  4. While you wait, make the spiced bread. Mix the ground spices. Heat ¼ cup olive oil or ghee over medium in a skillet. Mix the spice mix into the oil and swirl the pan to combine. Add four ½-inch thick slices of crusty or sourdough bread. Fry until golden and crispy on both sides. (Increase the heat if necessary.) Alternatively, make a CLASSIC FRIED BREAD by omitting the spice blend and simply season with flaky sea salt and fresh ground black pepper after flipping. Look: A giant crouton!
  5. Remove the lentils from the heat. Add the scallion greens, then season to taste with S&P and lemon juice (it'll need all these things). Eat as is or over toast with a drizzle of olive oil.

Notes

Bonus Fried Bread Snack!
  • Cinnamon toast: Follow the recipe for Classic fried bread. After flipping the bread, sprinkle cinnamon sugar on the toasted side. When the bottom is toasted, flip again and cook until the sugar sizzles and melts, just 30 seconds to 1 minute. Sprinkle with more cinnamon sugar.
*Use four strips of lemon peel for a balanced citrus flavor—bright but not overpowering. For a milder touch, try two to three. Since peeling styles vary, adjust based on what works best for you! Remember, you can always add more lemon later, but you can’t remove it once it’s cooked into the dish.