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.
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.
Add chicken broth, water, lentils and carrots; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until lentils are tender.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 13g
* Percent Daily Values are based on a 2,000 calorie diet.
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.