ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lentil Soup with Cheese Biscuits

Yield 6 servings (serving size: 1 1/2 cups soup and 1 biscuit).

Ingredients

  • 1 pound dried lentils
  • 7 1/2 cups water
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1/2 teaspoon freshly ground pepper
  • 8 cloves garlic, minced
  • 1/2 teaspoon salt
  • Cheese Biscuits

Nutrition Information

  • calories 465
  • caloriesfromfat 10 %
  • fat 5 g
  • satfat 1.5 g
  • monofat 1 g
  • polyfat 1.7 g
  • protein 29.8 g
  • carbohydrate 77.5 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 493 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until lentils are tender. Stir in salt. Transfer 2 cups lentil mixture to container of an electric blender; cover and process until pureed. Stir pureed mixture into remaining lentil mixture.

  2. To serve, ladle soup into individual bowls and top each serving with a Cheese Biscuit.

Oxmoor House Cooking Light Collection