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    You are in: Home / Recipes / Vegetable Lentil Cream/Soup Recipe
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    Vegetable Lentil Cream/Soup

    Average Rating:

    3 Total Reviews

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    • on July 19, 2010

      This certainly is packed with flavour and so very filling. I used the stick blender to smooth it out. From a full recipe I got 12 cups and the DM really enjoyed. I have frozen the rest for later use. Like others I also added some garlic cloves and a couple of small grown onions quartered, though I did have to add about another 2 cups of vegetable stock or we would have been eating it with a fork. Thank you Boomette, made for Went to the Market.

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    • on January 25, 2009

      Wow wow wow! I will admit that I didn't go into this recipe expecting a lot, given its simple ingredients, but it was truly fantastic. I did modify it a bit - I added 1 whole onion and 2 - 3 cloves of garlic to the roasting pan of vegetables, tossed some fresh oregano into the stockpot, and blended in about 1/2 cup of heavy cream after the soup was pureed - and I was really bowled over by the flavor of it. I usually don't like balsamic vinegar (I find it overpowering) but in this soup, it was absolutely perfect. (I see now that bluemoon and I were thinking very much alike! I'll have to try it with yogurt next time...) The consistency is great and it's very bright and colorful. This is an absolute keeper that I will definitely make again.

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    • on January 09, 2009

      WOW, Boomette, this was just SO delicicious! I loved what vegetables were in the recipe but couldn't resist adding an onion which I quartered and several cloves of garlic. I also added an extra red bell pepper. I used my Stock Vegetable Stock instead of the chicken stock and used puy lentils. I also added some of my favourite herbs: sage, rosemary, thyme and basil. This smelt just wonderful while cooking, both when the vegetables were being roasted and when the soup was simmering so even though I made this about a week ago I can smell it as I write this review! Just for the divine fragrance alone I'd happily give this 10 stars! I used a stick blender to puree the soup in the pot and we enjoyed it with a generous dollop of creamy Greek yoghurt. Thank you so much for sharing this wonderful recipe. Made for Everyday is a Holiday!

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    Nutritional Facts for Vegetable Lentil Cream/Soup

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 354.5
    Calories from Fat 126
    Total Fat 14.1 g
    Saturated Fat 2.3 g
    Cholesterol 7.2 mg
    Sodium 369.7 mg
    Total Carbohydrate 42.3 g
    Dietary Fiber 12.3 g
    Sugars 14.0 g
    Protein 18.7 g

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