Corn & Red Lentil Soup with Goat Cheese Croutons

Try a Corn & Red Lentil Soup with Goat Cheese Croutons for a delicious dinner! This Clean Eating recipe is ready in 25 minutes.
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  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/2 tsp olive oil, divided
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup red lentils (TIP: Spread lentils on a baking sheet and pick over for stones or debris, then 
rinse well.)
  • 4 cups cubed eggplant (½-inch cubes)
  • 1 1/2 cups fresh or frozen corn kernels (thawed 
if frozen)
  • 3 cups fresh spinach, chopped
  • 1/4 tsp sea salt and fresh ground black pepper
  • 4 slices whole-grain bread
  • 4 oz crumbled soft herbed goat cheese 
(TIP: Substitute with mozzarella cheese.)

Preparation

  1. Preheat oven or toaster oven to 350˚F. In a large pot, heat 1 tsp oil on medium-low. Add garlic and sauté, stirring often, until fragrant, 1 to 2 minutes.
  2. Add broth and 2 cups water. Cover and bring to a boil. Stir in lentils, then cover and reduce heat to a simmer. Cook for 5 minutes. Stir in eggplant and corn and cook uncovered for 5 more minutes, until lentils and eggplant are tender. Stir in spinach and cook uncovered until wilted, about 1 more minute. Season with salt and pepper.
  3. Meanwhile, prepare croutons: Cut each slice bread into 4 equal triangles. Add to a small baking sheet. Drizzle with remaining ½ tsp oil, then toss to coat and spread in an even layer. Transfer to oven or toaster oven and bake, turning once, until golden. Top with cheese and bake for 2 more minutes. Serve with soup.

Nutrition Information

  • Serving Size: 1 13/4 cups soup and 4 crouton
  • Calories: 423
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 13 mg
  • Fat Content: 10 g
  • Fiber Content: 14 g
  • Protein Content: 25 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 369 mg
  • Sugar Content: 5 g
  • Trans Fat Content: 1 g