Cream of Celery & Red Lentil Soup –

Cream of Celery & Red Lentil Soup

  By lentilsorg    

August 1, 2017

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Celery and lentils are the stars in this creamy soup, which uses just a hint of cream. The soup comes together quickly, making it ideal for a simple weeknight dinner.

  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 4


  1. Heat oil in a large saucepan over medium-high heat. Add onion and celery. Cook, stirring occasionally for about 10 minutes, until the vegetables are softened.
  2. Stir in garlic and sauté another 1-2 minutes. Add lentils, stock, bay leaves, salt, and pepper. Cover, bring to a boil, reduce heat to medium and simmer for 15 minutes.
  3. Remove from heat and purée using a blender or immersion blender. Add pureed soup back to the pot on low heat and stir in the whipping cream. Season to taste with salt and pepper.
  4. Divide soup into bowls and garnish with chives.


2 Tbsp (30 mL) canola oil

1 onion, diced

4 cups (1 L) chopped celery

2 garlic cloves, minced

1 cup (250 mL) split red lentils

4 cups (1 L) low-sodium vegetable or chicken stock

2 bay leaves

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/3 cup (75 mL) whipping cream

2 Tbsp (30 mL) chopped chives or parsley


Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Sodium520 mg
Potassium743 mg
Protein14 g
Cholesterol20 mg
Sugar6 g
Total Fat14 g
Saturated Fat4.5 g
Total Carbohydrates36 g
Dietary Fiber9 g