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Creamy Lentil Soup
4.84
from
12
votes
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.
Prep Time:
5
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
45
minutes
mins
Yield:
4
servings
Course:
Soup
Cuisine:
American
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:
1
1/3 cups
,
Calories:
139
kcal
,
Carbohydrates:
30
g
,
Protein:
12
g
,
Fat:
1
g
,
Saturated Fat:
0.2
g
,
Sodium:
582
mg
,
Fiber:
10
g
,
Sugar:
2
g
- WW Points:
1