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.
Yield: 4 servings
4.6 from 5 votes

Creamy Lentil Soup

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Course: Soup
Cuisine: American
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.

Ingredients

  • 1 tsp olive oil
  • 3/4 cup chopped scallions
  • 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)

Optional:

  • light sour cream
  • 2 tbsp chopped scallions (for garnish)

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

Serving: 11/3 cups, Calories: 139kcal, Carbohydrates: 30g, Protein: 12g, Fat: 1g, Saturated Fat: 0.2g, Sodium: 582mg, Fiber: 10g, Sugar: 2g
Freestyle Points: 2
Points +: 4