Ingredients for Creamy Lentil Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 0 gingerroot
- 0 garlic
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 cup rinsed lentils
- 1 teaspoon salt
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- a dollop plain yogurt
- 2 tablespoons olive oil
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How to Make Creamy Lentil Soup
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- Add 1 medium chopped onion, 2 chopped carrots, and 2 chopped celery stalks.
- Sauté for 3-5 minutes, until softened.
- Add 1 teaspoon ground cumin and 1 teaspoon curry powder.
- Cook for 30 seconds, stirring constantly, until fragrant.
- Add 1 cup rinsed lentils, 6 cups vegetable broth, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 teaspoon salt.
- Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender, stirring occasionally.
- Carefully transfer one-third of the soup to a blender (or use an immersion blender).
- Blend until completely smooth.
- Pour the blended soup into a large bowl.
- Repeat steps 9 and 10 with the remaining soup.
- Return the blended soup to the Dutch oven.
- Heat over medium heat until warmed through.
- Ladle into bowls and top with a dollop of plain yogurt.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
34g
Fat
10g
Carbs
29g
