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Lentil Bisque Soup
"This Lentil Bisque recipe was originally created for my friend who was found to be anemic, and has been a FAVORITE with everyone since!"
It may appear at first that there are too many steps in this recipe to be labeled as one of the easy soup recipes, but if you scan the instructions, you can see that it will easily pull together using a food processor in just minutes!This is one of our favorite simple vegetarian recipes, because it is fast to prepare, can simmer while you attend to other things, and is the most delicious healthy soup you will ever have the pleasure of tasting.
| This Lentil soup recipe is the number one requested vegetarian soup recipes of all time. Use your food processor to make light of the work, and this lentil soup will be on the table before you know it. Unlike other beans, lentils cook very quickly, and there is no need for pre-soaking them. |
Lentil Bisque | Lentil Bisque | | | | | | 1/4 cup | | parsley | | | 3 | | whole garlic cloves | | | 2 | | carrots | | | 2 | | onions | | | 1 | | leek | | | 2 | | tomatoes | | | 1/4 cup | | olive oil | | | 1 lb | | lentils | | | 4 cups | | vegetable stock - for recipe, click here | | | 2 cups | | water | | | 2 | | bay leaves | | | 1/2 tsp | | rosemary | | | 1/2 tsp | | thyme | | | 1 tsp | | lemon juice | | | 1/4 tsp | | lemon zest (grated peel) | | | 1/4 cup | | heavy cream | | | | | | | 1 | Process the parsley in your food processor with the metal blade for 5 sec. With the motor running, drop the garlic into the feed tube and process for 10 sec. Add the carrots and celery. Pulse 8-10 times to roughly chop the vegetables. Reserve. | | 2 | Coarsely chop the onions and the leek in the processor, reserve. Now, coarsely chop the tomatoes. | | 3 | Heat the oil in a large stockpot. Stir in the carrot mixture and onion. Cook for 10 minutes. Add the tomatoes and cook an additional 5 minutes. Add the lentils and stir to coat with the oil. | | 4 | Stir in the stock and water. (You may need to add additional water during the cooking so it doesn't become too thick.) | | 5 | Bring to a boil and add the remaining ingredients, except for the cream. Simmer for 1 1/2 hours until the lentils are tender. | | 6 | Remove the bay leaves and pour 2 cups of the soup into your processor and process until smooth. With the motor running, add the cream and process for 10 seconds. | | 7 | Stir this puree into the soup and heat, but do not boil. | | 8 | Serve immediately. | | | | | Servings: 6 | | Yield: 6 cups | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | carrots | | leek | | | | | | | | | | | Amount Per Serving | | | | | Calories | | 213.28 | | | Calories From Fat (47%) | | 99.30 | | | | | % Daily Value | | Total Fat 11.27g | | 17% | | | Saturated Fat 2.44g | | 12% | | | Cholesterol 6.82mg | | 2% | | | Sodium 187.99mg | | 8% | | | Potassium 426.81mg | | 12% | | | Carbohydrates 22.12g | | 7% | | | Dietary Fiber 7.13g | | 29% | | | Sugar 4.11g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 14.98g | | | | | Protein 7.75g | | 16% | | | | | | | | | | | |
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