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Cream of Lentil Soup Recipe

  • 9servings
  • 55minutes
  • 338calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups reduced-sodium chicken broth or vegetable broth

  2. 2 cups dried lentils, rinsed

  3. 1 bay leaf

  4. 1 whole clove

  5. 1 medium red onion, chopped

  6. 2 celery ribs, chopped

  7. 2 tablespoons butter

  8. 2 medium carrots, chopped

  9. 1 teaspoon salt

  10. 1 teaspoon sugar

  11. 1/2 teaspoon curry powder

  12. 1/8 teaspoon pepper

  13. 2 garlic cloves, minced

  14. 3 cups coarsely chopped fresh spinach

  15. 1-1/2 cups heavy whipping cream

  16. 1 tablespoon lemon juice

  17. 1/3 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cream of Lentil Soup Recipe photo by Taste of Home In a large saucepan, combine the broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.

  2. Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute 2-3 minutes longer or until vegetables are tender. Add garlic; cook for 1 minute.

  3. Drain lentils; discard bay leaf and clove. Add to vegetable mixture. Stir in the spinach, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted. Yield: 9 servings (2-1/4 quarts).

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