How To Make Creamy Lentil Soup
This cold season, nothing beats a warm bowl of soup. Make this creamy and flavorful lentil soup at home with tomatoes and fresh black lentils now.
- 1tspolive oil
- 2garlic cloves,minced
- ¼cupfresh cilantro,+2 tbsp, chopped
- ½tspcumin powder
- 1smallred potato,peeled and diced
- 4cupsreduced sodium chicken or vegetable broth
- 1bay leaf
- kosher salt,to taste
- black pepper,to taste
- light sour cream
- 2tbspscallions,chopped for garnish
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 ¼ cup of 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 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.
- Calories: 230.07kcal
- Fat: 2.00g
- Saturated Fat: 0.30g
- Monounsaturated Fat: 1.04g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 41.78g
- Fiber: 7.30g
- Sugar: 3.00g
- Protein: 13.65g
- Sodium: 872.43mg
- Calcium: 61.19mg
- Potassium: 694.19mg
- Iron: 4.30mg
- Vitamin A: 36.93µg
- Vitamin C: 15.57mg
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