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Organic Spring Lentil Soup with Jewish Light Rye

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Posted: March 03, 2015

This savory soup is a perfect spring meal for the whole family to enjoy

Contains: Gluten
Servings: 4


  • Rudi’s Organic Bakery® Jewish Light Rye Bread
  • 1 clove garlic, minced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 ½ cups lentils
  • 2 cups vegetable broth
  • 2 TBSP olive oil
  • 1 TSP dried basil leaves
  • ½ tomato, diced
  • Salt and pepper to taste

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Jewish Light Rye


  1. Heat the olive oil in a large pot and add the garlic, onion, carrot and celery. Sautee over low heat for 3 to 5 minutes
  2. Add lentils, basil leaves and tomatoes and stir for 1 to 2 minutes
  3. Pour in the broth and bring to a boil. Reduce heat and let simmer for 30 minutes to 1 hour, adding salt and pepper to taste
  4. Toast one or two slices of Rudi’s Organic Bakery® Jewish Light Rye and serve on the side