Print Options

Back to Cream of Lentil Soup >

Include these items:

Select reviews >

Taste of Home Logo

Cream of Lentil Soup

 Cream of Lentil Soup
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
9 ServingsPrep: 20 min. Cook: 35 min.

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

Directions

  • 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.
  • 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;

2 of 2

Cream of Lentil Soup (continued)

Directions (continued)

  • cook for 1 minute.
  • 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).
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.