Directions:
- In a large saucepan heat up the olive oil on medium heat. Saute the onion and garlic until softened.
- Add the lentils, rice, broth, water, salt, pepper and bay leaf. Cover and simmer 30 minutes.
- Scoop out 1 cup of the lentil mixture and set aside. Remove bay leaf.
- Puree the soup in the saucepan using an immersion blender. Process until smooth and creamy. (You could also use a blender or food processor to do this. It will be necessary to puree the soup in batches.).
- Return the reserved 1 cup of soup to the pan and stir in the cream. Season to taste with salt and pepper. Heat through on *low-medium* but no higher than *medium heat* so as to avoid burning the soup!
- For each serving garnish with marjoram, parsley and croutons. Serve lemon slices on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.45 Kcal (1999 kJ) | ||
| Calories from fat | 182.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 31% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 8% | |
| Sodium | 1911.93mg | 80% | |
| Potassium | 727.65mg | 15% | |
| Total Carbs | 66.99g | 22% | |
| Sugars | 9.01g | 36% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 11g | 22% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 5.4mg | 30% | |
| Calcium | 108.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 80.79 Kcal (338 kJ) | ||
| Calories from fat | 30.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 31% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 8% | |
| Sodium | 323.53mg | 80% | |
| Potassium | 123.13mg | 15% | |
| Total Carbs | 11.34g | 22% | |
| Sugars | 1.52g | 36% | |
| Dietary Fiber | 0.97g | 23% | |
| Protein | 1.86g | 22% | |
| Vitamin C | 1.9mg | 19% | |
| Iron | 0.9mg | 30% | |
| Calcium | 18.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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