Gouda Lentil Soup
11 people added this to their Recipe Box
Gouda Lentil Soup
- Preparation time: 10 mins
- Total time : 30 mins
Ingredients
- 1 tbsp butter
- 1 cup chopped onion
- 1 cup thinly sliced celery, (or baby spinach leaves, if desired)
- 4 cups peeled, diced sweet potato, (about 2)
- 1/2 tsp ground cumin
- 4 cups reduced-sodium chicken broth
- 19 oz can lentils, drained and rinsed
- 1 cup shredded Canadian gouda, divided
- Salt and pepper, to taste
- 1/2 cup grape tomatoes, quartered
Preparation
In a pot, melt butter over medium-high heat. Add onions and celery and saute for 3 minutes or until softened. Stir in sweet potatoes and cumin and saute for 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until potatoes are tender.
In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if using a blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through.
Remove from heat and stir in half of the Gouda (and all of the spinach leaves if you chose not to use celery). Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each serving with remaining Gouda and tomatoes.
Makes 6 servings.
In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if using a blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through.
Remove from heat and stir in half of the Gouda (and all of the spinach leaves if you chose not to use celery). Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each serving with remaining Gouda and tomatoes.
Makes 6 servings.
Source : Dairy Farmers of Canada
- Keywords : Lunch; Soup; Lentils; Cumin; Chicken broth/stock; Sweet potato; Spinach; Celery;
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