Don't let the name fool you. It's vegan! Despite the lack of cream, this soup definitely earns it's name. The end result is quite thick and creamy - almost dip-like - particularly when reheated. If you prefer yours more soupy, stir in some water to thin it out before serving.
Lentil Cream Soup
1 tbsp. olive oil
1 cup chopped onion (I used a Vidalia)
1/4 cup chopped cilantro
1 cup red lentils
1/2 cup rice (I used brown basmati)
1 tbsp. cumin
6 cups water
1 tbsp. Better Than Bouillon No Chicken Base*
Black pepper, to taste
In the evening: Heat olive oil in a medium pan. Saute the onion until tender and brown, about 5-10 minutes. Transfer to an airtight container. Add cilantro. Cover and refrigerate.
In the morning: Transfer onions and cilantro to slow cooker. Add remaining ingredients, except for lemons. Cover and cook on low for 8 hours. Puree using an immersion blender or carefully in batches in a regular blender.
Serve with lemon wedges and fresh pita bread.
Makes 4 servings.
*NOTE: This was not in the original recipe. I added it for extra flavor. Alternately, you could substitute broth for some of the water.