Creamy Lentil Soup Ii Recipes

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CREAMY LENTIL SOUP



Creamy Lentil Soup image

Make and share this Creamy Lentil Soup recipe from Food.com.

Provided by Dancer

Categories     Lentil

Time 1h20m

Yield 1 3/4 quarts.

Number Of Ingredients 11

1 teaspoon vegetable oil
3/4 cup onion, chopped
1 tablespoon gingerroot, peeled and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon curry powder
1 cup dried pink lentils
1/2 teaspoon salt
3 (13 3/4 ounce) cans no-salt-added chicken broth
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, undrained
7 tablespoons plain nonfat yogurt

Steps:

  • Heat oil in a dutch oven over medium heat.
  • Add next 3 ingredients; saute 3 minutes.
  • Add cumin and curry powder; cook 30 seconds, stirring constantly.
  • Add lentils and next 3 ingredients; stir well, and bring to a boil.
  • Cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally.
  • Spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth.
  • Spoon into a large bowl.
  • Repeat procedure with remaining lentil mixture.
  • Return mixture to pan; cook over medium heat until heated.
  • Ladle into soup bowls; top with yogurt.

Nutrition Facts : Calories 587.3, Fat 9.6, SaturatedFat 2.1, Cholesterol 1.2, Sodium 925.5, Carbohydrate 87.5, Fiber 13.5, Sugar 8.7, Protein 45.5

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.

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