Lentil cream soup is a tasty and healthy first course. Lentils, rich in fiber and protein, are cooked together with onions and garlic to create a creamy soup with an intense flavor. Thyme and nutmeg add delightful aromas. The cream soup is ideal for winter evenings or as a main dish for a light meal.
Soak the lentils for 3 hours in cold water, remove any that float, and drain the remaining ones.
Place a pot on the fire with crushed garlic, thyme, and halved onions.
Add the lentils, pour in one liter of cold water, and salt it.
Cook covered over medium heat for 30-40 minutes, stirring occasionally.
Once cooked, remove the herbs and garlic.
Set aside three tablespoons of lentils, drain the others and blend them until creamy.
Pour into a soup bowl and, whisking, incorporate the cream.
Season with salt, pepper, and a pinch of nutmeg.
Add the whole lentils.
Pan
Immersion Blender
Italy
| Energy (kcal) | 296.68 |
| Carbohydrates (g) | 30.83 |
| of which Sugars (g) | 3.48 |
| Fat (g) | 12.08 |
| of which Saturates (g) | 6.46 |
| Protein (g) | 14.36 |
| Fiber (g) | 7.58 |
| Sale (g) | 0.01 |
