Creamy Lentil Soup
User Reviews
4.8
36 reviews
Excellent
Creamy Lentil Soup
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A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.
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Ingredients
- 1 tsp olive oil
- light sour cream
- 3/4 cup chopped scallions
- 2 tbsp chopped scallions (for garnish)
- 2 garlic cloves (minced)
- 1 medium chopped tomato
- 1/4 cup plus 2 tbsp fresh cilantro chopped
- 1/2 tsp cumin powder
- 1 cup cup dried lentils
- 1 small red potato (peeled and diced)
- 4 cups reduced sodium chicken or vegetable broth
- 1 bay leaf
- kosher salt (to taste)
- black pepper (to taste)
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Instructions
- Heat a large pot over medium heat.
- Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
- Cook stirring until soft, about 10 minutes.
- Stir in 1/4 cup cilantro, cumin and cook 1 minute more.
- Add the lentils, potato, broth and bay leaf.
- Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
- Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth.
- Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.
Nutrition Information
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Serving
11/3 cups
Calories
139kcal
(7%)
Carbohydrates
30g
(10%)
Protein
12g
(24%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Sodium
582mg
(24%)
Fiber
10g
(40%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 139kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 582mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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