Golden lentil bliss with homemade oregano croutons

Description

This creamy, aromatic, and deeply comforting soup brings together the earthy richness of lentils, the delicate sweetness of leeks and cherry tomatoes, and the warm depth of turmeric and bay leaf. The addition of black pepper and dill enhances its complexity, while extra virgin olive oil gives it a smooth, velvety texture. Served with crispy, golden oregano croutons, this dish offers a satisfying contrast between creamy and crunchy, making every bite a perfect balance of warmth, spice, and freshness

Why is it good for you?

This soup is packed with plant-based protein and iron from lentils, helping to rebuild strength and replenish iron levels after childbirth. The combination of leeks and potatoes provides steady energy, while turmeric and black pepper offer powerful anti-inflammatory benefits to support postpartum healing. Dill and bay leaf aid digestion and reduce bloating, making this dish gentle and soothing for the gut. Finished with extra virgin olive oil and crispy oregano croutons, it delivers healthy fats and antioxidants to nourish both body and mind

Dietary Restriction

✔ Vegetarian – Contains no meat or animal broth.
✔ Gluten-Free Option Available – Can be made with gluten-free croutons or served without.
✔ Nut-Free – No nuts or nut-based ingredients.
✔ Soy-Free – Free from soy or soy products

Storage & Re-heating instructions

Storage:

  • Fridge: store in the fridge for up to 3 days.

  • Freezer: store in the freezer for up to 1 month.

Reheating:

    • From the Fridge:

      1. Transfer the desired portion to a saucepan.

      2. Heat over medium-low, stirring occasionally, until warmed through (4-6 minutes).

      3. Warm up the croutons for 3 minutes in a frying pan and add them t the soup before serving.

    • From the Freezer:

      1. Thaw the soup overnight in the fridge, or use the defrost setting on your microwave.

      2. Follow the stovetop reheating instructions above.