Thursday, June 24, 2010

Cilantro Lentil Soup

This soup is a Gem! People will think you brought home take out!

The flavors are so simple, yet amazing. If you are looking for a different soup to spice up your menus, this one is it for sure. Totally easy and full of healthy benefits! They are made with lentils, which are a legume. Many vegetarians use them for protein. They contain tons of fiber, with little calories. For more info read HERE.
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1 Cup Dried Lentils
2 Garlic Cloves, peeled, chopped
3 C water, or Veggie broth
1 Tbl Olive Oil
1 Onion, peeled, diced
1/2 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/2 tsp curry powder
1 1/2 tsp salt
3/4 C Tomato Paste
4 C Water, or Veggie Broth (or chicken broth)
1 Tbl fresh Lemon Juice
2 Potatoes, baked, un-peeled, and quartered
1 1/2 Tbl Fresh Cilantro loosely chopped

1) Wash Lentils and cook with one garlic clove in 3 Cups of water or broth. Until liquid is absorbed. (about 25 minutes)
2) In a 2-quart pot. Sauté Onion and Garlic Clove in Oil. Until soft. Add spices and tomato paste. Mix well.
3) Add remaining 4 Cups of water or Broth and Lemon Juice. Bring to Boil. Remove from heat.
4) Work in batches and place soup, lentils, (I wish I had reserved some to add in at the end, it depends on what texture you want), potatoes, and cilantro into blender. Blend until smooth.

Enjoy immediately - you could use Low Fat Greek yogurt as a sour cream topping!
(Recipe from Vita-mix cookbook)

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  1. This is my new favorite!!! I made it last night and it is SO GOOD!!!! I decided to only puree half of the soup so that it was a little chunkier- Worked out great. YUM!!!!

  2. So good! Who would think to put cloves and cinnamon in a soup!? But it was so yummy--just enough different to be a nice change, but still something you could eat all the time... it was just yum!



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