Cream of Lentil Soup
Total TimePrep: 20 min. Cook: 35 min.
Makes10 servings (2-1/2 quarts)
This was so much more impressive than expected! The flavors, aromas and how soul satisfying it is! I’m so very glad I found this recipe to be added to my regulars recipes ??????
I put in the 2 cups of whipping cream which seemed like too much. Mine seemed too "soupy" unlike other reviews. Not sure what to do with the big batch that I have. Thinking of adding corn or something because there is so much liquid. Any ideas?
Here video me trying out recipe.https://youtu.be/N5iJ_mjGM84
Loved this soup. This will be a staple recipe. I think next time I will throw in some bacon
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.
I'm never going to cook lentis any other way. This is one of the best recipes I have tried.
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?
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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