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.
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)
Pour lentils into saucepan; partially mash potato masher or wooden spoon
to break up some of lentils, which will thicken the soup.
Add stock or broth, vegetables, oregano and thyme; bring to simmer and let
cook, stirring often, for 5 minutes.
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.
Season soup with salt and pepper and serve with croutons floated on top.
Makes 4 servings.
* 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.
Recipe and photo credit: Cabot Creamery - cabotcheese.coop