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.

Love soup? See our favorite cold-weather soups and stews!

Prep Time
25 min
25 min


  • 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.)


  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g