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Creamy Lemon-Lentil Soup
Creamy Lemon-Lentil Soup

Creamy Lemon-Lentil Soup

45 Min(s)
30 Min(s) Prep
15 Min(s) Cook
Healthy Living
Warm up on a cold day with this Creamy Lemon-Lentil Soup. PHILADELPHIA Cream Cheese helps add creaminess to this lemon-lentil soup recipe, while fresh lemon juice and zest give it a touch of tangy citrus.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 tsp. each ground coriander and ground cumin
1 carton (32 oz.) fat-free reduced-sodium chicken broth
1 cup water
1-1/2 cups dry red split lentils, uncooked
2 carrots, peeled, chopped
Zest and juice 1 lemon
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Let's Make It
1
Heat oil in Dutch oven or small stockpot on medium heat. Add onions; cook 5 min., stirring frequently. Add garlic and dry seasonings; cook and stir 1 min.
2
Add chicken broth, water, lentils and carrots; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until lentils are tender.
3
Add cream cheese; cook and stir 6 to 8 min. or until cream cheese is completely melted and mixture is well blended. Stir in lemon zest and juice.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 370mg
16%
Total Carbohydrates 35g
13%
Dietary Fiber 13g
46%
Sugars 6g
12%
Protein 14g
28%
Vitamin A
90%
Vitamin C
10%
Calcium
4%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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