Creamed And Curried Lentil Soup Recipes

CREAM OF LENTIL SOUP

Cream of Lentil Soup image

Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

6 cups reduced-sodium chicken broth or vegetable broth, divided
2 cups dried lentils, rinsed
1 bay leaf
1 whole clove
1 medium red onion, chopped
2 celery ribs, chopped
2 tablespoons butter
2 medium carrots, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 garlic cloves, minced
3 cups coarsely chopped fresh spinach
2 cups heavy whipping cream
1 tablespoon lemon juice
1/3 cup minced fresh parsley

Steps:

In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.

CREAMED AND CURRIED LENTIL SOUP

Creamed and Curried Lentil Soup image

Provided by Florence Fabricant

Categories soups and stews, appetizer

Time 1h10m

Yield 8 - 10 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup chopped onion
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
2 tablespoons curry powder
2 cups lentils
8 cups chicken stock, preferably homemade
1 1/2 cups heavy cream
Salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup sliced almonds, lightly toasted

Steps:

Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
Puree the mixture in a food processor or a blender.
Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 759 milligrams, Sugar 9 grams, TransFat 0 grams

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