Cream of Lentil Soup Recipe

4 7 6
Cream of Lentil Soup Recipe
Cream of Lentil Soup Recipe photo by Taste of Home
Publisher Photo

Cream of Lentil Soup Recipe

Read Reviews
4 7 6
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 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, garlic, salt, sugar, curry powder and pepper; saute 2-3 minutes longer or until vegetables are tender.
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: 338 calories, 18g fat (11g saturated fat), 61mg cholesterol, 704mg sodium, 32g carbohydrate (3g sugars, 14g fiber), 15g protein.

  • 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
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 3 cups coarsely chopped fresh spinach
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/3 cup minced fresh parsley
  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, garlic, salt, sugar, curry powder and pepper; saute 2-3 minutes longer or until vegetables are tender.
  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

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Reviews forCream of Lentil Soup

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MY REVIEW
Andrea User ID: 9151579 265101
Reviewed Apr. 24, 2017

"Here video me trying out recipe.

https://youtu.be/N5iJ_mjGM84"

MY REVIEW
RCurley User ID: 4859474 91900
Reviewed Nov. 11, 2014

"Loved this soup. This will be a staple recipe. I think next time I will throw in some bacon"

MY REVIEW
cathycooking User ID: 3735084 103155
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
VickyGr User ID: 3795063 177368
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
VickyGr User ID: 3795063 164165
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
VickyGr User ID: 3795063 103154
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
Mrs_T User ID: 941931 175704
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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