REHEATING INSTRUCTIONS: Thaw in the refrigerator for 24 hours. Heat in a saucepan or microwave on medium heat, stirring occasionally, until texture is consistent.
INGREDIENTS: lentils, carrots, onions, butter, fennel, parsley, thyme, bay leaves, leeks, heavy cream, chicken stock, salt. CONTAINS: milk
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.
* V= Vegan, VEG = Vegetarian, DF = Dairy-Free, NF = Nut-Free, GF = Gluten-Free
Teresa Simmons –
I took the Soups 1 class, and this was my favorite recipe. I didn’t know a lentil soup could be so creamy and flavorful. The pine nut garnish is unexpected but delicious. If you don’t have time to make it yourself, this would be my choice for a quick meal served with a baguette from the bakery on the side. I’d probably buy an extra for the freezer.
marie evans –
This soup is soooo good! It is satisfying and yet light. I couldn’t believe that there was no Italian sausage in this soup. It tastes very meaty!