Cream Of Lentil Soup Recipes

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CREAM OF LENTIL SOUP



Cream of Lentil Soup image

Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

6 cups reduced-sodium chicken broth or vegetable broth, divided
2 cups dried lentils, rinsed
1 bay leaf
1 whole clove
1 medium red onion, chopped
2 celery ribs, chopped
2 tablespoons butter
2 medium carrots, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 garlic cloves, minced
3 cups coarsely chopped fresh spinach
2 cups heavy whipping cream
1 tablespoon lemon juice
1/3 cup minced fresh parsley

Steps:

  • In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.

CREAM OF LENTIL SOUP WITH CHORIZO CROUTES



Cream of Lentil Soup with Chorizo Croutes image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup du Puy lentils (French green lentils)
1 carrot, chopped
1 onion, sliced
1 bay leaf
1 fresh thyme sprig
4 cups chicken stock or water
Kosher salt and freshly ground black pepper
Lemon juice, for squirting if you like
3 tablespoons olive oil
1 small chorizo sausage, thinly sliced

Steps:

  • Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes.
  • Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.
  • Cook's Note: Remember that if you put something too hot into a blender you may crack it.
  • For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.
  • Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.

CREAM OF LENTIL SOUP



Cream of Lentil Soup image

Provided by Vegetarian Times Editors

Categories     Soups & Stews

Yield 8

Number Of Ingredients 13

6 dried shiitake mushrooms, divided
1 tsp. olive oil
1 large onion, chopped (2 cups)
1 1/2 cups lentils
1/2 tsp. chopped chipotle chile in adobo sauce
1/2 tsp. salt
1/2 cup whole milk
2 tsp. sherry vinegar
1 Tbs. unsalted butter
1 1/2 Tbs. olive oil
2 cloves garlic, sliced
3 slices sourdough bread, crusts removed, cubed
1 1/2 Tbs. chopped chives

Steps:

  • To make Soup: Cover mushrooms with 2 cups boiling water in bowl. Let stand 30 minutes. Drain, and reserve liquid. Remove and discard stems, then thinly slice caps. Set aside. Heat oil in pot over medium-high heat. Add onion, and sauté 7 minutes, or until soft. Add lentils, chipotle, 1/2 cup mushrooms, reserved mushroom liquid, salt and 5 cups water. Reduce heat to medium low, and simmer, partially covered, 45 minutes. Purée in blender or food processor. Return to pot, and stir in milk, vinegar and butter. To make Croutons: Heat oil in skillet over medium heat. Add garlic and remaining mushrooms, and cook 1 minute, or until browned and crisp. Transfer to bowl. Add bread cubes to pan, and sauté 3 minutes, or until browned. Toss croutons with mushrooms. Ladle soup into bowls and sprinkle with croutons and chives.

Nutrition Facts : Calories 229 calories

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP



Creamy Vegetarian Lentil-Mushroom Soup image

Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.

Provided by Sharon123

Categories     Lentil

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mushroom, sliced
1 cup sliced celery
1/4 cup snipped parsley
4 cups water
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 teaspoons instant vegetable bouillon granules (or 2 cubes)
sour cream

Steps:

  • In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
  • In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
  • Stir in water, mushroom soup, and bouillon.
  • Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
  • Top each serving with a dollop of sour cream.
  • 4 servings.

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