Ingredients
-
1
-
3/4,2
-
2
-
1
-
1/4
-
1/2
-
1
-
1
-
4
-
1
-
-
-
-
-
Directions
I love lentils, this Chicken and Lentil Soup is on constant rotation in my house as well as this delicious Lentil, Avocado and Egg Bowl for lunch.,When I was a kid, most of our meals started with a bowl of soup. Lentil soup was often on the menu; because I was such a picky eater, the only way Mom got me to eat it was by pureeing it in the blender I loved it!,As an adult, Im no longer picky and I love lentils every which way, but I still find a bowl of this creamy pureed soup comforting, especially on a cold night. This makes a great first course, or serve it with avocado, rice and salad on the side to make it a meal. This is perfect for meatless Mondays if you use vegetable broth, gluten-free and leftovers are perfect for lunch enjoy!
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Steps
|
1
Done
|
Add the Oil, Scallions, Garlic and Tomato to the Pot, Season With Salt and Pepper |
|
2
Done
|
Cook Stirring Until Soft, About 10 Minutes. |
|
3
Done
|
Stir in 1/4 Cup Cilantro, Cumin and Cook 1 Minute More. |
|
4
Done
|
Add the Lentils, Potato, Broth and Bay Leaf. |
|
5
Done
|
Bring to a Boil Then Reduce the Heat to Medium Low, Cover and Cook Until the Lentils Become Tender About 30 Minutes. |
|
6
Done
|
Remove the Bay Leaf, and Puree the Soup in the Blender in 2 Batches (so It Doesn't Explode) Until Very Smooth. |
|
7
Done
|
Adjust Soup With Salt and Pepper to Taste, Then Ladle Into Bowls and Top With Sour Cream, Scallions and Cilantro, If Desired; Serve Immediately. |
