Cream of Lentil Soup
Cream of Lentil Soup recipe
Yield
8 servingsPrep
20 minCook
8 hrsReady
16 hrsTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lentils
dried |
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | medium |
carrots
pared, chopped |
|
| 1 | large |
celery stalks
chopped |
*
|
| 3 | cups |
water
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1x |
salt
|
*
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lentils
dried |
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | medium |
carrots
pared, chopped |
|
| 1 | large |
celery stalks
chopped |
*
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
heavy whipping cream
|
|
|
salt
|
*
|
||
| 1 | x |
black pepper
|
*
|
Directions
Soak beans in 6 cups of water overnight; drain.
Put beans, onion, garlic, carrot, celery, and water to crockpot.
Cover and cook on LOW setting for 8 to 10 hours.
Stir in cream; add salt and pepper to taste.
