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Lentil Soup, Creamy


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  • 1 tsp. vegetable oil
  • 3/4 cup chopped onion
  • 1 tablespoon peeled, minced
  • gingerroot
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. curry powder
  • 1 cup dried pink lentils
  • 1/2 tsp. salt
  • 40 oz. no salt added chicken
  • broth
  • 1 (14.5 oz.) can no salt added
  • stewed tomatoes, undrained
  • yogurt for garnish



Step 1

Heat oil in Dutch oven over medium heat. Add next 3 ingredients; sauté 3 minutes. Add cumin and curry powder; cook 30 seconds stirring constantly. Add lentils and next 3 ingredients; stir wells and bring to a boil. Cover, reduce heat and simmer 45 minutes or until lentils are soft, stirring occasionally.

Spoon 1/3 of mixture into a blender or food processor and process until smooth. Set aside and repeat with the remaining lentil mixture. Return mixture to pan and cook until heated. Garnish is desired.

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