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Lentil Soup with Garlic Bread – Cozy Recipes for Dinner

There’s something incredibly comforting about a big pot of lentil soup simmering gently on the stove, especially when paired with warm, buttery garlic bread. It takes me back to chilly evenings when my family would gather around the kitchen table, the air thick with the smell of garlic and herbs, and stories flowing as freely as the soup. This recipe is one of those warm hugs in a bowl, with earthy lentils, tender veggies, and a touch of smoky garlic that makes the whole house feel like home. If you’re looking for a meal that’s simple, hearty, and filled with love, this is it.

Quick Facts

Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 cup dry brown or green lentils, rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1 bay leaf
Salt and black pepper, to taste
2 tbsp olive oil

For the Garlic Bread:

1 baguette or Italian loaf
4 tbsp butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped (optional)
Salt, a pinch

How I Make It

Step 1:

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until the veggies are soft and fragrant, about 6–7 minutes. You’ll know it’s ready when the kitchen smells sweet and savory.

Step 2:

Stir in the garlic, cumin, and smoked paprika, cooking for about 1 minute until those spices bloom and fill the room with warmth.

Step 3:

Add the rinsed lentils, diced tomatoes (with their juices), the bay leaf, and vegetable broth. Give everything a good stir, then bring to a boil.

Step 4:

Once boiling, reduce heat to low, cover partially, and simmer for 30–35 minutes, or until lentils are tender but not mushy. Stir occasionally—if it looks too thick, add a splash of water or broth to keep it cozy and soupy.

Step 5:

While the soup simmers, prepare the garlic bread. Preheat your oven to 375°F. Slice the baguette in half lengthwise.

Step 6:

Mix the softened butter, minced garlic, chopped parsley, and a pinch of salt together. Spread this garlicky goodness evenly over your bread halves. Place on a baking sheet and bake for 10–12 minutes or until the edges are golden and crispy. Slice and serve alongside your soup.

Variations & Tips

For a smoky kick, swap smoked paprika for chipotle powder.
Add a splash of lemon juice at the end to brighten up the flavors.
Use red lentils for a quicker cooking time but expect a creamier texture.
Stir in fresh spinach or kale in the last 5 minutes for added greens.
Make garlic bread dairy-free by swapping butter for olive oil or vegan spread.
If lentils absorb too much broth and soup thickens, just add warm water during reheating.

How I Like to Serve It

This lentil soup with garlic bread is perfect for cool autumn evenings or casual weekend dinners. I love serving it with a crisp green salad tossed in a tangy vinaigrette to balance the hearty soup. It’s also a winner when you have friends over for a relaxed, cozy meal where everyone can dig in and feel right at home.

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove, adding broth or water as needed to keep that perfect silky texture.

Closing: This lentil soup with garlic bread hits all the comfort food notes every single time – simple, satisfying, and downright cozy.