Cream of Lentil Soup Recipe
Cream of Lentil Soup Recipe photo by Taste of Home

Cream of Lentil Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 9 servings

Ingredients

  • 6 cups reduced-sodium chicken broth or vegetable broth
  • 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
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/3 cup minced fresh parsley

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.

Directions

  1. 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).
Originally published as Cream of Lentil Soup in Country Woman October/November 2008, p29

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.

Reviews for Cream of Lentil Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 29, 2011

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.

MY REVIEW
Reviewed Jan. 13, 2011

I'm never going to cook lentis any other way. This is one of the best recipes I have tried.

MY REVIEW
Reviewed Nov. 23, 2010

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.

MY REVIEW
Reviewed Nov. 23, 2010

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?

MY REVIEW
Reviewed Nov. 11, 2010

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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