Prep 15 mins
Cook 40 mins
Mom clipped this out of the San Diego Union newspaper a long time ago and sent it to me. Marjoram was substituted for thyme. Canned lentils were used in place of dried lentils. This soup recipe would convert well to crock pot cooking. (For an easy crouton recipe, see #141848).
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 (15 ounce) cansbeluga black lentils or 2 (15 ounce) cans brown lentils, drained
- 1⁄2 cup uncooked rice (I used long grain brown basmati)
- 6 cups vegetable broth or 6 cups chicken broth
- 2 cups water
- salt, to taste
- fresh ground black pepper, to taste
- 1 bay leaf
- 1⁄2 cup heavy cream (or more) or 1⁄2 cup half-and-half (or more)
- 1 tablespoon fresh marjoram, chopped
- 2 tablespoons chervil or 2 tablespoons parsley, chopped
- crouton, for garnish
- lemon slice, for garnish
- In a large saucepan heat up the olive oil on medium heat. Saute the onion and garlic until softened.
- Add the lentils, rice, broth, water, salt, pepper and bay leaf. Cover and simmer 30 minutes.
- Scoop out 1 cup of the lentil mixture and set aside. Remove bay leaf.
- Puree the soup in the saucepan using an immersion blender. Process until smooth and creamy. (You could also use a blender or food processor to do this. It will be necessary to puree the soup in batches.).
- Return the reserved 1 cup of soup to the pan and stir in the cream. Season to taste with salt and pepper. Heat through on *low-medium* but no higher than *medium heat* so as to avoid burning the soup!
- For each serving garnish with marjoram, parsley and croutons. Serve lemon slices on the side.