This creamy chilled soup, made with our protein-rich Petite Golden Lentils, is light enough for a hot day but still filling. Serve with a green salad for a simple, satisfying lunch that won't weigh you down.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients
Makes 6 servings
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2 Cups Petite Golden Lentils
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8 Cups Water, divided
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2 1/8 Cups Sour Cream, divided
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4 Lemons, juiced
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1 Teaspoon Tarragon
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1/4 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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4 Sprigs Of Chervil
Directions
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Carefully sort lentils and rinse thoroughly. Bring 6 cups water to a boil in saucepan. Slowly stir in lentils. Reduce heat to a simmer. Cook until lentils are still firm but cooked through. Do not overcook. Drain lentils and rinse with cold water. Season with salt. Refrigerate until cool.
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Add lentils to remaining 2 cups water, 2 cups sour cream, lemon juice and tarragon. Mix well. Season with salt and pepper. Ladle into chilled soup bowls.
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Garnish with remaining sour cream and chervil sprigs and serve.