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 veggie soup with tangy cheddar croutons. Even better: it's fast and easy to prepare – go from can to table in less than 10 minutes, perfect for a weeknight dinner or quick party appetizer.

Lentil-Veggie Soup


  • 2 (15 ounce) cans lentils*, drained
  • 1 (14.5 ounce) can chicken or vegetable stock or broth (1 3/4 cups)
  • About 1 1/2 cups leftover roasted vegetables
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 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 1/2 cup)

* If you don’t find canned lentils with the beans, look for them in the natural foods section of the supermarket. Or substitute canned small white beans, or 1 1/2 cups dried lentils, simmered in 3 cups water for about 25 minutes or until very tender, then drained.


  1. Pour lentils into saucepan; partially mash potato masher or wooden spoon to break up some of lentils, which will thicken the soup.
  2. Add stock or broth, vegetables, oregano and thyme; bring to simmer and let cook, stirring often, for 5 minutes.
  3. Meanwhile, preheat broiler. Arrange bread slices on baking sheet and top each with mound of cheese. Place under broiler until cheese is browned in spots.
  4. Season soup with salt and pepper and serve with croutons floated on top.

Yield: 4 servings

Recipe and photo used with permission from: Cabot Creamery Co-operative