Thursday, October 20, 2011

Creamy Lentil Soup

One of my favorite soups is lentil soup but I rarely make it.  I have a delicious recipe but it's rather time-consuming.  A couple of months ago there was a simple version in The Detroit Free Press (adapted from Secrets of Healthy Middle Eastern Cuisine).  It required a cook time of about 40 minutes on the stove.  I made it for dinner the other night but simplified it even more by cooking it in my Crock-Pot.  

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
(printable recipe)


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 

Lemon wedges


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.  

Are you a fan of lentil soup?  How does this compare to your favorite recipe?

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