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Cream Of Lentil Soup Exps Ssbz18 41308 C03 13 3b 14

Cream of Lentil Soup

TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD: 10 servings (2-1/2 quarts).
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 added by the fresh spinach. —Kim Russell, North Wales, Pennsylvania

Ingredients

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

Directions

  • 1. In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes.
  • 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 until vegetables are tender, 2-3 minutes longer. Add garlic; cook for 1 minute.
  • 3. Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

Nutrition Facts

1 cup: 344 calories, 20g fat (13g saturated fat), 60mg cholesterol, 635mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 13g protein.

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