Creamed and Curried Lentil Soup
Updated Oct. 11, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 - 10 servings
- 2tablespoons butter
- 1cup chopped onion
- 2medium-size tart apples, peeled, cored and chopped
- 2cloves garlic, minced
- 2tablespoons curry powder
- 2cups lentils
- 8cups chicken stock, preferably homemade
- 1½cups heavy cream
- Salt and freshly ground black pepper
- Juice of ½ lemon
- ¼cup sliced almonds, lightly toasted
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
394 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 16 grams protein; 762 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
- Step 3
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.
- Step 4
Puree the mixture in a food processor or a blender.
- Step 5
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.
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Cooking Notes
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roundlake
I used red lentils. Added some minced ginger at the same time as the garlic. And subbed coconut milk for the cream. Yummy
mary
What type of lentils for this soup?
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