Name: Cream of Lentil Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Lentil Soup

1. 6 cups reduced-sodium chicken broth or vegetable broth, divided -

2. 2 cups dried lentils, rinsed -

3. 1 bay leaf -

4. 1 whole clove -

5. 1 medium red onion, chopped -

6. 2 celery ribs, chopped -

7. 2 tablespoons butter -

8. 2 medium carrots, chopped -

9. 1 teaspoon salt -

10. 1 teaspoon sugar -

11. 1/2 teaspoon curry powder -

12. 1/8 teaspoon pepper -

13. 2 garlic cloves, minced -

14. 3 cups coarsely chopped fresh spinach -

15. 2 cups heavy whipping cream -

16. 1 tablespoon lemon juice -

17. 1/3 cup minced fresh parsley -

How to cook deliciously - Cream of Lentil Soup

1. Stage

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. Stage

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. Stage

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.