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.
Serves:
Ingredients
- 1tspolive oil
- ¾cupscallions,chopped
- 2garlic cloves,minced
- 1mediumtomato,chopped
- ¼cupfresh cilantro,+2 tbsp, chopped
- ½tspcumin powder
- 1cupLentils,dried
- 1smallred potato,peeled and diced
- 4cupsreduced sodium chicken or vegetable broth
- 1bay leaf
- kosher salt,to taste
- black pepper,to taste
Optional
- light sour cream
- 2tbspscallions,chopped for garnish
Instructions
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Heat a large pot over medium heat.
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Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
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Cook stirring until soft, about 10 minutes.
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Stir in ¼ cup of cilantro, cumin and cook 1 minute more.
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Add the lentils, potato, broth and bay leaf.
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Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
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Remove the bay leaf, and puree the soup in the blender in 2 batches until very smooth.
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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
- 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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