Red Lentil Soup with Fresh Dill and Crisp Pita Croutons

Name: Red Lentil Soup with Fresh Dill and Crisp Pita Croutons
Yield: 6 servings
Ingredients: 3 fresh pita breads, preferably whole grain, cut into small squares; 1 1/2 tablespoons olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 2 cups red lentils, rinsed; 2 natural, salt-free vegetable bouillon cubes; 2 teaspoons salt-free seasoning mix (such as Spike or Mrs. Dash); 4 to 6 ounces baby spinach or arugula; 1/4 cup minced fresh dill; Salt and freshly ground pepper to taste

January 24, 2012

My older son loves a very simple red lentil soup served at a local Middle Eastern café. It’s good, but to my mind, not very interesting, so I created my own version, with a little more style and substance. I make this regularly and he rarely clamors for the café version.

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