I already have lentil casserole recipe made in a crock-pot, but this lentil soup is a quick-fix when you want to whip up something delicious and comforting for cold evenings. It is a soup of my childhood. I remember my mom making this soup for Christmas, even though we probably ate it more than once a year.. :) Now I make it quite often because my girls love it. It's filling, good for you and warms you up on those colder days. The soup has mildly sweet taste from milk and cream that we enjoy. Plus lentils cook fast so you don't have to soak them before.
1 cup dry lentils
3 T chicken broth
1 cup regular or heavy cream
1 ½ cup whole milk
2 cloves garlic, minced and mashed
2 T all-purpose flour
1 tsp onion powder
Place lentils, bay leaf, salt and pepper in a medium pot and cover with water about 1 inch above. Bring to a boil, let boil for 5 minutes. Then turn the heat on low and simmer for about 20 minutes. Meanwhile in a small bowl whisk together the chicken broth, flour, onion powder, salt, pepper and mashed garlic. When lentils are almost done, take the bay leaf out of the pot, slowly pour in the garlic mixture, heavy cream and milk. Don't forget to stir, so it doesn't burn! Bring to a boil for a minute or two and season to taste. Serves 6
*After soybeans and hemp, lentils have the third-highest level of protein of any legumes. They also contain dietary fiber, vitamin B1, folate and minerals and they are a good source of iron. Health magazine selected lentils as one of the five healthiest foods.