Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A thick, creamy and comforting soup perfect for a chilly autumn evening. It has a consistency similar to pea soup. This is a modified version of a recipe from a Quick & Healthy cookbook. (I will post the exact title when I have it in front of me - it's a good cookbook). This turned out much better than I expected -- it has a rich flavor.

Ingredients Nutrition

Directions

  1. Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
  2. Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
  3. Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
  4. When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
  5. Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
  6. Return blended soup into the stock pot and add lentils.
  7. Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
  8. Refrigerate at this point to serve later, or continue to the next step.
  9. Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
  10. Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
  11. Serve with a thick, crusty bread and a side salad.
Most Helpful

4 5

Pretty tasty, and really healthy! I added the lentils to cook with the carrots and celery, in order to blend them all in together. I thought the recipe required rather a lot of cumin, but by the time it was ready to eat, the flavours were really well blended together.

4 5

Didn't have any celery, so we just went without. We used a can of lentils & added some chilli with the onion & garlic.