Creamy Lentil Soup

A few weeks ago, I attended a splendid dinner at a restaurant in St. Paul, MN in celebration of my brother’s 50th birthday. I had Chilean Sea Bass served on a bed of the cutest little lentils drizzled with lobster sauce.
I have never been a fan of lentils. I had a bad experience with them as a college student. The incident involved babysitting and changing diapers. I still shudder at the thought. But these lentils were so delicate and they were so cute! So I thought, I can do something with these. I can make a lovely creamy lentil soup!
Lentils are insanely healthy. A one cup serving of cooked lentils has 1 g of fat, no cholesterol, 16 g of fiber, 17 g of protein, 4% of the recommended daily allowance (RDA) of calcium and 37% of the RDA of iron. They are also very economical. And did you know that people have been eating lentils for 13,000 years? (source
This soup is so easy to make, it’s really ridiculous. I should exaggerate and say it takes days to pick through the lentils and remove the inferior stock, and that you must watch them simmer at a gentle boil, removing any that split too early. I should issue warnings on choosing the proper garlic. Who am I kidding? You can make this in less than 10 minutes in the morning (if you have the cooked or canned lentils on hand) and bring it to work for lunch.
Creamy Lentil Soup
2 cups cooked lentils – follow the instructions on the package to cook them. You can also get canned lentils but be sure to rinse them. They will be very salty!
2 cups broth of your choice – chicken, veggie, canned, homemade, etc
½ onion, chopped and sautéed
Garlic to taste, also chopped and sautéed
½ cup yogurt
Salt and pepper to taste
Chopped cilantro to finish
Put all the ingredients in a blender and puree. If you are going to serve it right away, heat it on medium heat through. If you are making it serve later, just put it in a covered container in the refrigerate. It will keep for 3-4 days. Top with fresh, chopped cilantro. You’ll find the crisp green of the cilantro makes a nice contrast the very muted tan color of the soup. I have also added sausage to this. It was splendid
This is a small batch soup that makes about two servings. Oh! It’s also gluten free!
Double Alert: Start with 3 cups of broth and add more until it reaches the consistency you like.

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