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Dairy
Easy
2 Hours
Diets 
I used to serve this soup and bread along with another course, but over time, I realized that my family gets so full from this meal that there’s no need to add anything else. The soup is hearty enough on its own, especially with the cheesy garlic bread. I shred the squash and use red lentils because they make the soup creamy. The red lentils dissolve as they cook, giving the soup a smooth texture while also adding extra nutrients.
1 small onion, diced
1 leek, thinly sliced
5 carrots, chopped small
5 stalks celery, thinly sliced
1 large zucchini, grated
1 parsnip, grated
2 Yukon Gold potatoes, peeled and diced small
1 tomato, diced
3/4 cup Gefen Red Lentils
1/2 cup Gefen Barley (optional)
3 tablespoons Heaven & Earth Coconut Aminos
2 tablespoons Tuscanini White Wine Vinegar
2 tablespoons salt
2 dried bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup frozen peas (optional)
1 loaf sourdough (or any artisan bread)
1/2 cup butter, softened
1/4 cup chopped dill
8 cloves garlic, crushed or 8 cubes Gefen Frozen Garlic
1 teaspoon salt
pinch crushed red pepper
8 ounces (225 grams) shredded cheese of your choice
In a six-quart pot, sauté the onion, leek, carrots, celery, zucchini, parsnip, potatoes, and tomato over medium heat for 15–20 minutes, until softened.
Add the lentils, barley (if using), coconut aminos, white wine vinegar, salt, bay leaves, garlic powder, and onion powder to the pot. Fill the pot with water until it’s almost full, leaving some space at the top to prevent overflow. Bring the soup to a boil, then reduce heat to low and let it simmer for two hours, stirring occasionally. Add the frozen peas for the last 15 minutes of cooking.
Adjust seasoning to taste before serving.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Slice the bread into thick slices, being careful not to cut all the way through the bottom.
In a small bowl, mix the softened butter with the dill, garlic, salt, and crushed red pepper. Spread the garlic-butter mixture on both sides of each slice of bread.
Reassemble the bread and place it on a sheet of aluminum foil. Sprinkle shredded cheese between the slices. Wrap the loaf in the aluminum foil and bake for 20 minutes.
Uncover the bread and bake for an additional five to 10 minutes until the cheese is melted and the bread is crispy.
Serve the warm, cheesy garlic bread alongside the hearty vegetable soup.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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