1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Wash and rinse lentils.
In a 4-quart pot, on high heat, add 4 cups water and 1 cup chicken broth, salt and lentils; bring to a boil.
Reduce heat to medium until cooked, about 15 minutes. Turn stove to low heat.
In a sauté pan, over medium heat, spray cooking spray for 3 seconds. Add garlic, onions, celery, carrots and cumin and sauté for 3 minutes. Add sautéed mixture to the lentils, stir and turn off stove.
Add lemon juice, garnish with cilantro and serve.
If creamier texture is desired, prior to adding lemon juice, blend soup in blender and return to stove. Then add lemon juice and water as needed for desired consistency. Bring to a boil and serve immediately or refrigerate.
6 servings
1 (259g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content