• 6 cups chicken stock
• 2 cups red lentils
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup half and half
• salt
• white pepper

• Heat olive oil in a pot over medium heat. Stir in onion, and cook until the onion has softened and turned translucent, about 3 minutes.
•Add lentils to the onion.
• Add chicken stock.
• Bring chicken stock and lentils to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Carefully puree the soup in a standing blender or with a stick blender until smooth.
• Stir in half and half and bring to simmer.
• Add salt and pepper.
• Serve.

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