Creamy Lentil Soup
This creamy lentil soup is a fantastic Autumn dinner. Its savory goodness is balanced by the sharpness of lemon juice and tomato paste, giving it a balanced, hearty flavor.
Ingredients
- 4 Tbsp Butter
- 1 medium Sweet Onion diced
- 3 Carrots chopped
- 2 stalks Celery sliced
- 5 cloves Garlic roughly chopped
- 4 Tbsp Tomato Paste
- ¼ tsp Cayenne
- ½ tsp Thyme
- 1 tsp Rosemary
- 1 Bay Leaf
- 1 tsp Oregano
- 2 Cups Lentils green or brown
- 7 Cups Chicken Bone Broth or regular broth
- ½ Cup Heavy Cream
- 2 Cups Kale chopped
- 1 Tbsp Sugar
- 1 Tbsp Lemon Juice
- Sea Salt to taste
- 1 tsp Black Pepper
Instructions
- Melt butter in a large pot or dutch oven over medium heat. Add the onions, carrots, and celery and cook for 5 minutes, stirring occasionally.
- Reduce the heat to low and add in the garlic and tomato paste. Cook for 2 minutes, stirring constantly.
- Add all of the spices (except the salt and pepper) into the pot and stir to coat the vegetables.
- Add the lentils and chicken broth. Bring everything to a boil over high heat and then reduce the heat to low. Cover the pot with a lid and simmer the lentils for 35-40 minutes.
- Optional: After simmering, remove the lid and using an immersion blender, give the soup a few good zaps. You want to leave some of the chunks in it while still making it a little more creamy in texture. You can also do this by blending a third of the soup in a food processor and then adding it back in.
- Add the heavy cream and kale to the soup. Cook for 3-4 minutes or until the kale is tender.
- Remove the pot from the heat. Add the sugar and lemon juice and stir. Add salt and pepper to taste. Enjoy this soup hot with your favorite bread.