Lentil soup with garlic croutons
2 servings
50 minutes
Lentil soup with garlic croutons is a vibrant dish of Greek cuisine infused with the warmth of the Mediterranean. The simple yet rich flavors of lentils, aromatic garlic, and spices create a harmony of a thick and nourishing soup. Its history dates back to ancient times when Greeks valued lentils for their accessibility and nutrition. This soup warms the soul and body, while the crunchy garlic croutons add a zesty texture. The taste balances between the softness of lentils and the aroma of fresh basil and curry, creating a cozy, homey treat. It is perfect as a hearty lunch on cool days or as a healthy alternative to heavy meat soups. Greeks often complement it with sausages, but even in its classic form, it remains a gastronomic delight.
1
Pour a little vegetable oil into a thick-bottomed pot.
- Vegetable oil: to taste
2
Add chopped carrots and two types of onions.
- Carrot: 1 piece
- Onion: 1 head
- Leek: 150 g
3
Simmer on low heat for about 10 minutes, stirring until the vegetables are soft.
4
Add lentils and water.
- Red lentils: 0.5 glass
- Water: 750 ml
5
Stir, cover with a lid, and cook for about 20 minutes until the lentils are done.
6
Add salt, curry, green basil, 8 slices of hunter's sausage, and let it sit for another 5 minutes. (Adding the sausage is optional; it will add spiciness but is up to your preference.)
- Salt: to taste
- Curry powder: pinch
- Green basil: 1 sprig
- Hunter's sausages (kabanosy): 100 g
7
Blend the ready soup with a blender.
8
Now it's the turn of the crackers. Heat a little vegetable oil in a pan.
- Vegetable oil: to taste
9
Cut 3 slices of yesterday's bread into cubes, mix with herbs and finely chopped garlic.
- Stale rye bread: 150 g
- Fresh herbs: 1 bunch
- Garlic: 2 cloves
10
Fry for 2-3 minutes until golden brown.
11
Serve the soup with croutons.
