Heart-healthy lentils make this soup rich and satisfying as we head into the winter months!

Lentil Cream Soup

Courtesy of Chimney Hill Estate Inn


1/2 cup lentils

4 cups Homemade Chicken Broth or 2 cans(14 1/2 oz. each) regular-strength chicken or beef broth

1 medium-size carrot, peeled

8 to 10 parsley sprigs

1/4 teaspoon whole cloves

1 tablespoon olive oil or salad oil

1/2 cup chopped shallots or red onion

1 cup dry sherry

2 tablespoons lemon juice

2 cups low fat or fat-free cream

1/2 teaspoon pepper


Sort lentils and remove any debris.

Rinse lentils, drain, and place in a 2-to 3-quart pan; add broth, carrot, parsley sprigs, and cloves.

Bring to a boil; reduce heat, cover, and simmer until lentils are very tender to bite about 15 minutes for decorticated lentils, up to 1 hour for unskinned lentils.

Discard carrot, parsley, and as many cloves as you can find.

Heat oil in a 5- to 6-quart pan overmedium heat.

Add shallots; cook until soft, stirring occasionally.

Add sherry and lemon juice and boil over high heat, uncovered, until reduced to about 1/4 cup.

Stir in lentils and their cooking liquid, cream, and pepper.

Bring to a simmer, then pour into a tureen or bowls.

Garnish with flowers and chives, if desired.

*Recipe & image courtesy of Chimnet Hill Estate Inn.*