Creamy Lentil Soup II
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 (15 ounce) cans beluga black lentils or (15 ounce) cans brown lentils, drained
- 1⁄2 cup uncooked rice (I used long grain brown basmati)
- 6 cups vegetable broth or 6 cups chicken broth
- 2 cups water
- salt, to taste
- fresh ground black pepper, to taste
- 1 bay leaf
- 1⁄2 cup heavy cream (or more) or 1/2 cup half-and-half (or more)
- 1 tablespoon fresh marjoram, chopped
- 2 tablespoons chervil or 2 tablespoons parsley, chopped
- crouton, for garnish
- lemon slice, for garnish
directions
- In a large saucepan heat up the olive oil on medium heat. Saute the onion and garlic until softened.
- Add the lentils, rice, broth, water, salt, pepper and bay leaf. Cover and simmer 30 minutes.
- Scoop out 1 cup of the lentil mixture and set aside. Remove bay leaf.
- Puree the soup in the saucepan using an immersion blender. Process until smooth and creamy. (You could also use a blender or food processor to do this. It will be necessary to puree the soup in batches.).
- Return the reserved 1 cup of soup to the pan and stir in the cream. Season to taste with salt and pepper. Heat through on *low-medium* but no higher than *medium heat* so as to avoid burning the soup!
- For each serving garnish with marjoram, parsley and croutons. Serve lemon slices on the side.
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RECIPE SUBMITTED BY
COOKGIRl
United States