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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 the fresh spinach adds. —Kim Russell, North Wales, Pennsylvania
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Nutritional Facts 1 cup equals 338 calories, 18 g fat (11 g saturated fat), 61 mg cholesterol, 704 mg sodium, 32 g carbohydrate, 14 g fiber, 15 g protein.
Originally published as Cream of Lentil Soup in Country Woman October/November 2008, p29
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Reviewed on Oct. 29, 2011 by cathycooking
Loved the soup, especially the subtle curry flavor. I also felt the 1-1/2 cups of cream did not make the soup "soupy" enough so I added what was left of the broth that I had drained. I also substituted light cream for the heavy cream. I will definately make this soup again.
Reviewed on Jan. 13, 2011 by VickyGr
I'm never going to cook lentis any other way. This is one of the best recipes I have tried.
Reviewed on Nov. 23, 2010 by VickyGr
Ok, I got it. You do have to throw away the broth (it's got an earthy flavour, not so nice). The soup tastes great, btw.
I am making the soup right now and I'm not sure whether I should discard the broth in which I boiled the lentils. Will I really get 2 1/2 quarts of soup if I throw that away? Is the recipe badly written? Am I missing something here?
Reviewed on Nov. 11, 2010 by Mrs_T
This recipe appealed to me because it was so different from the usual tomato-based lentil soup recipes. We really enjoyed it. The only problem I had was that the 1 -1/2 cups of cream did not make the mixture "soupy" enough. I had used evaporated milk rather than cream, but that should have made no difference. I added perhaps another cup of fat-free half & half to make the soup liquid enough. It was delicious, however! The seasonings are very subtle but are just right.
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