This smooth, creamy lentil soup is infused with the savory flavors of garlic and onion, and given body by our Spanish Pardina Lentils. The soup also gets extra richness from a secret finishing touch: butter.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients
Makes 8 servings
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1/4 Cup Extra Virgin Olive Oil
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1 Onion, minced
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Cloves Garlic, minced
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1 1/2 Cups Brown Lentils (Spanish Pardina)
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8 Cups Chicken Broth
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1/2 Cup Butter
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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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2 Cups Croutons
Directions
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Heat olive oil in stock pot over medium heat. Add onion and garlic and sauté until translucent.
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Add lentils and chicken broth, bring to a boil and simmer until lentils are tender.
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Transfer soup to blender and blend to smooth consistency. Carefully place soup back into pot and return to heat.
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Add butter and stir until completely dissolved. Season with salt and black pepper.
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Ladle into soup bowls, garnish with croutons and serve.