This soup is a warm welcome to what’s to come….The cold. My mother used to make this soup when I was younger. At first I hated it! And for doing so she would make this everyday (not kidding), until I liked it. So, for those of you who like soups, being healthy, on a diet, or need to add some to your collection. This is the soup for it. Serve this as an appetizer, light lunch, or even light dinner with a side of toasted bread, croutons on top, or rice. Enjoy.
Makes for 3-4 Servings
- 1 Cup Dried Lentils
- 2 Garlic Cloves, minced
- 2 Tbsp Unsalted Butter or just Butter
- 1 Bouillon Cube of either Beef, Chicken, or Vegetable
- Salt, to taste
- Heavy Cream, for garnish
Add the dried lentils in a medium size pot. Add water covering a 1/2 inch over the lentils. Bring to a boil and let it boil for 2-3 minutes. Then turn heat off and discard the water. Passing it through a sieve to capture the lentils (I do this because otherwise the lentils will taste bitter and it also cleans them). Then add water back into the the pot to finish cooking the lentils over medium heat for 15-20 minutes more, until tender.
Using a new pot or the same pot you were using to cook the lentils melt the butter on medium heat. Add in the garlic and saute for a couple of minutes. Then lower the heat before pouring the pureed lentils into the pot (I didn’t do this and the soup splatterd everywhere…) then raise heat back up to medium. If necessary add water into the pot if the lentils are too thick. Add in the bouillon, stir and let it melt into the soup. Taste for seasonings (if too salty add water) and serve with heavy cream.
- Curried lentil soup (independent.co.uk)
- How To Cook Lentils (mademan.com)
- Pumpkin-Lentil Soup for the Soul (centeringmama.wordpress.com)