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Spiced Lentil Soup with Parsley Cream
Source: dLife

Smoked bacon, crispy shallots, and a parsley cream top this rich soup.

Prep Time: 20 minutes
Cook Time: 75 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 293.9
Total Carbs 36.2 g
Dietary Fiber 14.5 g
Sugars 7.5 g
Total Fat 8.7 g
Saturated Fat 1.4 g
Unsaturated Fat 2.3 g
Potassium 505.9 mg
Protein 16.7 g
Sodium 185.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  cumin seeds
0 1/2 tsp  coriander seeds
1 tsp  ground turmeric
2 tbsp  olive oil
1 each  medium onions
2 each  medium garlic cloves
1 serving  raw ham shank
5 cup  low sodium vegetable broth
1 1/4 cup  Lentil beans, dry
14 oz  Tomatoes, dices, unsalted, canned
1 tbsp  vegetable oil
3 each  medium shallots

Parsley Cream
3 tbsp  chopped parsley
0.6667 cup  plain nonfat yogurt
1 pinch  salt and pepper
  1. Heat frying pan and add the cumin and coriander seeds. Roast them over a high heat for a few seconds, shaking the pan until they smell aromatic.
  2. Transfer the seeds to a mortar and crush using a pestle. Mix in the turmeric. Set aside.
  3. Heat oil in a large pan. Add onion and garlic and cook for 4 to 5 minutes, until softened.
  4. Add the spice mixture and cook for 2 minutes, stirring continuously.
  5. Place ham in the pan and pour in the stock. Bring to boil, cover and simmer gently for 30 minutes.
  6. Add the red lentil and cook for 20 minutes or until tender. Stir in tomatoes and cook for additional 5 minutes.
  7. Remove ham from pan and set aside to cool.
  8. Leave the soup to cool slightly, then process in a food processor or blender until almost smooth.
  9. Return the soup to the rinsed out pan.
  10. Cut the meat from the hock, discarding skin and fat, then stir it into the soup and reheat.
  11. Heat the oil in a frying pan and fry the shallots for 10 minutes until crisp and golden. Remove using a slotted spoon and drain on paper towels.
  12. To make the parsley cream, stir the chopped parsley into the yogurt and season well.
  13. Ladle the soup into bowls and add a dollop of the parsley cream to each. Pile some crisp shallots onto each portion and serve at once.

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