I’m not usually into adding gobs of cream, throwing sticks of butter into my food, that sort of thing. I don’t mind a degree of dietary “badness”, all is good if you strike a certain balance. Some things are just better with butter. Or cream, like this case. This creamy lentil soup is delicious, and all you need is to drizzle a tablespoon over the top and voila, done. Feels bad, but it isn’t.
Just don’t forget to take out your bay leaves before starting to puree, or you’ll be like me – fishing out their torn bits for a half hour!
If you plan another meal immediately after the soup, keep the portions small. The lentils are very filling.
- 1 cup red lentils, rinsed and drained
- 1 large onion, roughly chopped
- 4 garlic cloves, crushed
- 1 carrot, roughly sliced
- 2 bay leaves
- 1 tsp oregano
- 2 tsp paprika
- 6½ cups homemade chicken stock
- salt and pepper, to taste
- 35% cream, to garnish
- Put all ingredients except for the cream, salt and pepper into a large, heavy-based stock pot. Bring to a boil over medium heat, then lower the heat , cover the pot, and simmer for 1 hour, or until the lentils are tender. Remove the bay leaves. Using an immersion blender, puree the soup until it has a creamy consistency. Add the salt and pepper, to taste. Serve drizzled with 1 tbs of cream.