Lentil Soup
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1cup finely chopped onions
- 2teaspoons finely chopped garlic
- ½pound dry lentils
- ½cup uncooked rice
- 6cups fresh or canned chicken broth
- 2cups water
- Salt and freshly ground pepper to taste
- 1bay leaf
- 2sprigs fresh thyme or 1 teaspoon dried
- ½cup heavy cream, half-and-half or milk
- 2tablespoons finely chopped chervil or parsley
- Croutons, optional (see recipe)
Nutritional analysis per serving (4 servings)
498 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 19 grams protein; 1527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
- Step 2
Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
- Step 3
Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
- Step 4
Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.
Private Notes
Comments
You don't need the dairy. I've made it with carrots and potatoes for a thicker version as well.
This soup turned out really great, though I recommend using red lentils if you’d like a more appetizing color than sludge-brown.
Lol! Yes, totally agree. This definitely tastes so much better than it looks. If I decide to make it for guests, I'll be getting the red ones.
Be sure to add the additional two cups of water. I did not, and the soup was too thick. Also, like other cooks have said, the dairy at the end is unnecessary.
I don’t understand the reviews, this was the worst soup I have ever made.
I have made many soups from the NYTimes and this was the worst. Terrible color and no flavor. I still can’t believe the good reviews. In the garbage it went!