Creamed Lentil and Vegetable Soup

Creamed Lentil and Vegetable Soup

Creamed Lentil and Vegetable Soup, hopefully this creamy, healthy, spicy soup will keep  our friends warm in the cold weather….This soup is  fast, easy and  nutritional, with tons of veggies and lentils.  I like making it  a little spicy, and love using a fresh mexican salsa, avocado, tomato and cucumber salsa and/or  even shredded radicchio salad on top…a dollop of sour cream works too!!

Creamed Lentil and Vegetable Soup

  • Servings: 1 pot
  • Difficulty: easy
  • Print

Ingredients

-2 1/2 cups of green lentils rinsed

-4 stalks of celery chopped in chunks

-1 large yellow onion cut in chunks

-3 scallions peeled and quartered

-5 carrots peeled and chopped in chunks

-2 cups of chopped mushrooms

-1 red bell pepper cut in chunks

-1 red hot pepper fresh chopped finely

-4 cloves of garlic, peeled whole and smashed

-1 ripe tomato cut in pieces or 1tbls tomato paste

-5 cups of broth vegetable, chicken of beef

-2 tbls olive oil extra virgin

-1 tsp cumin seeds

-1 tbls of chili powder

-1tsp of ground oregano

-sea salt and ground pepper

Directions

-in a soup pot add olive oil, garlic cloves and hot pepper, lightly brown the garlic to release it’s flavor

-add all the vegetables and lentils, stirring with the pepper and garlic

-add the broth and seasonings

-cook on low heat until all vegetable and lentils are soft 45-60 minutes (note-if lentils absorb cooking liquid add more broth at anytime during cooking)

-off of the heat, with an immersion blender puree the soup into a cream

-serve with chopped avocado, fresh salsas and or sour cream

Buon Appetito

 

Leave a Reply