Lentil Tomato Soup with Grilled Cheese Croutons

A light lentil and vegetable soup topped with crunchy grilled cheese croutons.

Soup:

1 TBSP olive oil
1 large onion, diced (about 2 cups)
2 ribs celery, diced (about 1/2 cup)
1 large carrot, diced (about 1/2 cup)
2 cloves garlic, minced
14 oz can diced tomatoes
3 cups vegetable broth
3 cups water
1 cup lentils, rinsed
2 bay leaves
1/2 tsp dry basil
1/2 tsp dry oregano
salt & pepper

Croutons:

6 slices whole grain bread
3 slices cheddar cheese
3 TBSP unsalted butter, softened

View the full recipe at YepRecipes →