Creamy Lentil Soup Recipes

CREAMY LENTIL SOUP

Steps:

• Heat a large pot over medium heat.
• Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
• Cook stirring until soft, about 10 minutes.
• Stir in 1/4 cup cilantro, cumin and cook 1 minute more.
• Add the lentils, potato, broth and bay leaf.
• Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
• Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth.
• Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.

CREAM OF LENTIL SOUP

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.

CREAMY LENTIL SOUP

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.

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP

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.

CREAMY LENTIL STEW

Steps:

• Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
• Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

LENTIL SOUP WITH LEMON

Steps:

• Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
• Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
• Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
• Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

SLOW-COOKER CREAMY LENTIL SOUP

Steps:

• Melt butter in medium skillet on medium heat. Add onions; cook 8 min. or until tender, stirring frequently. Add to slow cooker.
• Stir in all remaining ingredients except cream cheese; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours) until lentils are tender.
• Add cream cheese; whisk until cream cheese is completely melted and soup is well blended.

CREAMED AND CURRIED LENTIL SOUP

Steps:

• Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
• Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
• Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
• Puree the mixture in a food processor or a blender.
• Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.