Lentil Cream Soup
INGREDIENTS
1 tbs olive oil
1 cup chopped white onion
3/4 cup chopped green onion
2 garlic cloves, minced
1/4 cup plus 2 tbsp fresh parsley chopped
1/2 tsp cumin powder
1 1/4 cup dried lentils
2 small red potato, peeled and diced
3/4 cup chopped carrot
4 cups reduced sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk, non-dairy (plain) or regular
for topping: sour cream , extra green onion
INSTRUCTIONS
Heat oil in large pot. Add in onion, green onion, and garlic. Sauté for 5 minutes.
Stir in 1/4 cup parsley and the cumin, cook for an additional 2 minutes.
Add the lentils, potatoes, carrots, broth, and salt and pepper. Bring to boil and then reduce to simmer. Cook covered for 30- 40 minutes or until lentils become tender.
Optional: in several batches, puree the soup until it’s creamy and smooth.
Stir in the milk.
Serve and top with a bit of sour cream and green onion.
ENJOY!!
Source:FoodWithFeeling
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