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Garlic Croutons:

6 slices day-old Italian bread, cut into 1/2-inch cubes

1/4 cup olive oil 

4 tablespoons butter 

4 cloves garlic, crushed

Soup:

1 1/4 cups red lentils, rinsed

4 carrots, chopped (about 2 cups) 

2 stalks celery, chopped (about 1 cup) 

1/2 onion, chopped (about 1 cup) 

4 cups vegetable stock (one 32-ounce carton) 

3 sprigs fresh thyme 

1 dried bay leaf 

Kosher salt and freshly cracked black pepper 

1 cup jarred marinara sauce 

1 cup mild salsa 

1 cup frozen peas 

1/4 cup fresh flat-leaf parsley, chopped, plus more leaves for garnish 

1/4 cup sour cream 

2 tablespoons extra-virgin olive oil