Creamy Lentil and Cumin Soup

Lunch
  • Total Preparation Time: 60 minutes

Makes 8 servings

Rating: 4 Stars

Ingredients

2 tbsp30 mLGAY LEA - Spreadables Regular
1 1 Onion, finely chopped
2 2 Carrots, peeled and finely chopped
2 2 Celery Stalks, finely chopped
4 4 Garlic Cloves, minced
4 tsp20 mLGround Cumin
1/2 tsp2 mLSalt
1/2 tsp2 mLPepper
4 cups1 LChicken Broth, or vegetable broth, sodium reduced
28 oz796 mLTomatoes, diced
1 1/2 cups375 mLDried Red Lentils
1 cup250 mLGAY LEA - Regular Sour Cream
1/4 cup50 mLFresh Parsley Leaves, chopped
1 tsp5 mLLemon juice
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Instructions

  1. Melt butter in Dutch oven or large saucepan set on medium heat. Add onion, carrot, celery, garlic, cumin, salt and pepper. Cook, stirring occasionally, for 5 minutes or until softened and fragrant. Add broth, tomatoes and lentils; bring to boil. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender.
  2. Transfer 2 cups (500 mL) of the solids to a blender and purée until smooth. Return puréed mixture to pot, along with sour cream. Cook, on medium low heat and stirring frequently, for 5 minutes or just until heated through. Stir in parsley and lemon juice just before serving. Adjust seasonings to taste.
  •  The soup can be prepared up to the point of adding sour cream and frozen for up to 1 month. Reheat thawed soup gently; stir in sour cream and simmer just until heated through. Stir innparsley and lemon juice just before serving.
  •  The lentils need to be “picked over” before rinsing and cooking to remove any foreign matter such as small stones or dirt.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

2 tbsp30 mLGAY LEA - Spreadables Regular
1 1 Onion, finely chopped
2 2 Carrots, peeled and finely chopped
2 2 Celery Stalks, finely chopped
4 4 Garlic Cloves, minced
4 tsp20 mLGround Cumin
1/2 tsp2 mLSalt
1/2 tsp2 mLPepper
4 cups1 LChicken Broth, or vegetable broth, sodium reduced
28 oz796 mLTomatoes, diced
1 1/2 cups375 mLDried Red Lentils
1 cup250 mLGAY LEA - Regular Sour Cream
1/4 cup50 mLFresh Parsley Leaves, chopped
1 tsp5 mLLemon juice
Add to Shopping List

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