Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 6

A handheld immersion blender makes quick work of pureeing this yellow-hued lentil soup in the pot.

David Bonom
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
4 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.

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  • Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.

Nutrition Facts

282 calories; calories from fat 21%; fat 6.7g; saturated fat 3.2g; mono fat 1.8g; poly fat 0.3g; protein 16.8g; carbohydrates 41.6g; fiber 9.3g; iron 3.9mg; sodium 463mg; calcium 65mg.
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