Creamy Lentil Soup

On cold winter days, especially after all the holiday feasting, this creamy lentil soup is the perfect foil for your hunger pains.  We developed this recipe in partnership with our friends and fellow Oregonians at Nancy’s Yogurt.

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Servings 4 - 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat oil in a medium soup pot over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, 1 – 2 minutes. Add spices and saute until fragrant, 30 – 60 seconds.
  2. Add tomatoes with juice, lentils, salt, and water to the pot and bring to a simmer. Reduce heat to low and cook at a slow simmer until lentils are soft, about 30 minutes. Stir often.
  3. Once lentils are soft, remove soup from heat and let cool for 5 minutes. While soup is cooling, whisk together yogurt and corn starch in a medium bowl.
  4. Add about ½ cup of the soup liquid to the yogurt mixture and whisk until smooth. Gently add the yogurt mixture back into the warm soup, whisking until creamy throughout. Serve.
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Recipe Comments

2 thoughts on “Creamy Lentil Soup

    1. recipe specialist

      Hi Michelle,
      This recipe can be made in a crock pot by adding all ingredients to your crock pot and stirring to combine. Cover and cook until the lentils are tender, about 4 to 5 hours on High or about 8 to 10 hours on Low.

      Reply

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