Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onions
• 2 teaspoons finely chopped garlic
• ½ pound dry lentils
• ½ cup uncooked rice
• 6 cups fresh or canned chicken broth
• 2 cups water
• Salt and freshly ground pepper to taste
• 1 bay leaf
• 2 sprigs fresh thyme or 1 teaspoon dried
• ½ cup heavy cream, half-and-half or milk
• 2 tablespoons finely chopped chervil or parsley
• Croutons, optional (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    581 calories; 22 grams fat; 9 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 33 grams protein; 44 milligrams cholesterol; 2369 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
2. Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
3. Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
4. Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.

About 45 minutes