Cream Of Lentil Soup

Western.Chefs's picture

Jan. 10, 2012


Cloves 2
Onion 1
Lentils 1 Cup (16 tbs)
Water 1 Quart
Ham bone 1
Chopped celery with leaves 1/2 Cup (8 tbs)
Carrot 1 , chopped
Potato 1 , chopped
Milk 3 1/2 Cup (56 tbs)
Salt To Taste
Cayenne 1/2 Teaspoon
Well seasoned salami 4 Ounce , chopped



1. Tuck cloves halfway into onion.

2. Take a pot and add lentils, water, ham bone, celery with leaves, carrot and potato and boil the mixture. Cover and cook over low heat for next 2 ½ hours until the lentils are soft.

3. Take out ham bones and cloves and blend the vegetables and lentils in food processor.

4. Add the pureed mixture to the pot, and stir in salt, milk, and cayenne and cook over low heat for next 15 minutes, without boiling the mixture.


5. Serve the cream of lentil soup after topping with cilantro.

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1730Calories from Fat 460

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 23 g115%

Trans Fat 0 g


Sodium 2234 mg93.08%

Total Carbohydrates 217 g72.3%

Dietary Fiber 68 g272%

Sugars 57 g

Protein 112 g224%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet