30 Minute Creamy Lentil Soup
By admin
Before I met my husband, I had no idea what lentils where.
When it came to beans, I knew what went in a pot of chili. That was pretty much it. Well, chili beans and black eye peas.
So when our first New Years rolled around and Dan asked if I would make lentil soup, I was stumped.
“You want what?”
Lentils are his family’s version of my southern hop-n-john at New Years. They eat the legumes each January 1st for luck and wealth.
How had I not heard of these little beans sooner?
That first year he educated me with a can of Campbell’s Lentil Soup.
They were delicious and I knew if Campbell’s was great, I could learn to make them better.
Lentils have since become a staple in our home. We always have a bag in the pantry for those nights soup sounds perfect.
What’s best is unlike other beans that have to soak for hours before cooking, lentils don’t need any prep.
Oh, and be ready in 30 minutes. Winner, winner, lentil dinner!
Fall is creeping in, even here in Charleston. Mornings have a slight chill. And afternoons are just cool enough to let us know the dog days of summer have passed.
Soup season is making its way here!
Soups are the best. You toss everything in a pot. Walk away. Come back some time later, and magically it’s ready. The best I tell you.
Perhaps I’ve sold you on getting excited for the fall and giving this lentil soup a try!
Creamy Lentil Soup
Oh and did I mention that it’s dairy free and gluten free?
INGREDIENTS:
- 2 Cups Lentils
- 1 Bell Pepper, Diced
- 1 Onion, Diced
- 2 Garlic Cloves, Diced
- 1 New Potato, Halved
- 1-2 Celery Stock, Chopped
- 4 Cups Stock (We used low sodium chicken)
- 2 Tbsp Olive Oil
- Salt & Pepper
DIRECTIONS:
- Heat a large pot up on medium, add olive oil.
- Add all vegetables and saute until onions and garlic are soft and fragrant. Add lentils and stir to coat evenly with oil.
- Add stock and stir. Place a lid on to bring the soup to a boil. Lower heat to allow a soft boil for 20-30 minutes unti lentils are softned.
- Place 1/2 of soup and all of potatoes in a blender to create your creamy base. Or use an immersion blender. Return blended soup to pot, stir and serve!
- Top with a dollop of hummus, plain Greek yogurt, or nothing. It’s delicious regardless!