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Photo for - Creamy Lentil and Cumin Soup

Creamy Lentil and Cumin Soup

  • Yields: 8
  • Preparation: 60 minutes

Ingredients

  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely copped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 4 tsp (20mL) ground cumin
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 4 cups (1L) chicken broth, or vegetable, sodium reduced
  • 28 oz (796mL) canned diced tomatoes
  • 1 1/2 cups (375mL) dried red lentils
  • 1 cup (250mL) GAY LEA - Regular Sour Cream
  • 1/4 cup (50mL) fresh parsley leaves, chopped
  • 1 tsp (5mL) lemon juice

Instructions

  1. Melt butter in Dutch oven or large saucepan set on medium heat. Add onion, carrot, celery, garlic, cumin, salt and pepper. Cook, stirring occasionally, for 5 minutes or until softened and fragrant. Add broth, tomatoes and lentils; bring to boil. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender.
  2. Transfer 2 cups (500 mL) of the solids to a blender and purée until smooth. Return puréed mixture to pot, along with sour cream. Cook, on medium low heat and stirring frequently, for 5 minutes or just until heated through. Stir in parsley and lemon juice just before serving. Adjust seasonings to taste.
  • The soup can be prepared up to the point of adding sour cream and frozen for up to 1 month. Reheat thawed soup gently; stir in sour cream and simmer just until heated through. Stir in parsley and lemon juice just before serving.
  • The lentils need to be “picked over” before rinsing and cooking to remove any foreign matter such as small stones or dirt.
Photo of - Creamy Lentil and Cumin Soup

Ingredients

  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely copped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 4 tsp (20mL) ground cumin
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 4 cups (1L) chicken broth, or vegetable, sodium reduced
  • 28 oz (796mL) canned diced tomatoes
  • 1 1/2 cups (375mL) dried red lentils
  • 1 cup (250mL) GAY LEA - Regular Sour Cream
  • 1/4 cup (50mL) fresh parsley leaves, chopped
  • 1 tsp (5mL) lemon juice