Nearly every single time I ask Paul’s opinion on the upcoming week’s meals, he requests this lentil soup. Two years ago when I made this for the first time, he looked slightly disgusted but agreed to taste it. Now I’ve quite literally made it more times than I could count. It’s delicious.
To be honest, I can’t take credit for this since I found the original recipe through a favorite blog, Skinnytaste, but I think it’s worth sharing. Since most of us are resolving to adapt healthier diets in the new year, I’m here to tell you this soup will make it easy. It’s low calorie, high in nutrients, so tasty and so incredibly filling.
As with all puréed soups, I highly recommend spending the small amount it takes to scoop up an immersion blender. Perfect for making tomato, butternut squash, or lentil soup, it makes blending a breeze, with fewer dishes. And this is yet another recipe that puts your dutch oven to good use (see last suggestion here).
Puréed Lentil Soup
Adapted from Skinnytaste
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium tomato, chopped
- 1/4 cup cilantro, chopped
- 1/2 teaspoon cumin
- 1 cup dried lentils
- 1 small red potato, peeled and diced
- 4 cups chicken broth
- 1 bay leaf
- salt and pepper, to taste
Heat the oil in a large pot over medium heat. Add the garlic and tomato and cook, stirring until soft, about 5 minutes.
Add the remaining ingredients and bring to a boil. Reduce the heat to medium low, cover, and cook until the lentils become tender, about 30 minutes.
Remove the bay leaf and purée the soup using an immersion blender until smooth. Add in additional salt and pepper, to taste.
Refine Cooking Tips
If you don’t have an immersion blender to purée in the pot, allow the mixture to cool slightly and carefully transfer a standard blender .