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Vegetarian Lentil Soup with Croutons

Martha Stewart
  • 25 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf, dried

1

bag Brown lentils

2

Carrots

2

Garlic cloves

1

Onion, medium

2 cans

each) reduced-sodium vegetable broth, reduced-sodium

1/4 tsp

Cayenne pepper

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil

4 oz

Sourdough bread