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Hearty Lentil Vegetable Soup with Avocado Toast Recipe

Hearty Lentil Vegetable Soup with Avocado Toast recipe


This is a warm, yummy soup made with lentils, carrots, and tomatoes. It's served with crunchy toast topped with creamy avocado. It's good for you and fills up your tummy. You can make it for lunch or dinner and share with your family!


1.5 cups red lentils, dried
2 large carrots, peeled and diced
2 sticks celery, diced
64 fl oz vegetable broth
2 x (14.5 oz) cans diced tomatoes, no salt added
5 cloves garlic, minced
1 large yellow onion, diced
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
2 tbsp extra virgin olive oil
1 ripe avocado
4 slices multigrain bread
1/2 lemon, juiced
4 radishes, trimmed and thinly sliced


Wash and dry all fresh produce.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onions, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables start to soften.
Rinse the red lentils under cold water using a strainer, then drain.
Add the drained lentils, vegetable broth, diced tomatoes, ground coriander, ground cumin, paprika, salt, and black pepper to the pot. Stir to combine.
Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes, or until the lentils are tender.
While the soup is cooking, mash the avocado in a bowl with the juice of half a lemon. Season with a pinch of salt.
Toast the multigrain bread slices until golden and crispy.
Spread the mashed avocado on the toasted bread and top with thinly sliced radishes.
Once the lentils are tender, check the seasoning of the soup and adjust if necessary.
Serve the hearty lentil vegetable soup in bowls with a slice of avocado toast on the side.

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