This Green Lentil Roasted Poblano Cilantro Soup is both hearty and comforting. The combination of roasted poblano and cilantro are a match made in heaven.
November was one crazy month to say the least! We were forced to stay indoors for 12 days due to the massive fire in Paradise California. It’s a strange feeling to be stuck inside day in and day out, not knowing when you will be able to go outside! Lucky for us, we had two air filters that helped tremendously! My mom happened to be visiting the week before and I was so grateful she wasn’t here for the fires. She had been stuck indoors herself during all the fires in Oregon. It sure does make one appreciate the simple things we take for granted like the air we breathe!!
That being said, we were the lucky ones! My friend’s mom lost her house in the Malibu fire, as did many others. It’s been amazing reading her posts on Facebook. She still has so much gratitude and appreciation for the little things like finding a pair of earrings at the bottom of her purse. I am in complete awe of her perseverance!
This soup pairs well with an Albariño.
Green Lentil Roasted Poblano Soup with Cilantro Cream Cheese - CaliZona
Ingredients
- 8 Large Poblano Peppers - roasted
- 1 Cup Cilantro - packed
- 1 Tablespoon Olive Oil
- 1/2 White Onion - diced
- 2 Cloves Garlic - minced
- 1/3 Dry White Wine - I use Sauvignon Blanc
- 2 Vegetable Boullion Cubes
- 10 Cups Filtered Water
- 2 1/2 Cups Dried Green Lentil - rinsed
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1 Tablespoon + 2 Teaspoons Sea Salt - or to taste
- 1/2 Teaspoon Black Pepper
Cilantro Cream Cheese
- 8 OZ. Cream Cheese
- 1/2 Cup Half and Half or milk
- 1/2 Teaspoon Sea Salt
- 1 Cup Cilantro
Instructions
Lentils
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In a large soup pot or Dutch oven, add the olive oil and onions over medium-low heat.
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Add the garlic and saute until the garlic starts to turn lightly golden.
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Add the bouillon cube and wine, mash the bouillon and stir everything together.
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Stir until the wine becomes syrupy and reduced.
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Add the lentils and water.
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Bring to a boil then turn to medium-low for 20 minutes (use a timer) until lentils are soft.
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Stir in the cream cheese well then add in the pureed peppers, lemon juice and salt.
Roasted Peppers
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Roast the poblano peppers on the stove-top over medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char.
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It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Add to a food processor or blender and puree. Set aside
Lentils
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Rinse and drain the lentils and set aside.
Cilantro Cream Cheese
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Puree everything in a food processor or blender.
Recipe Notes
This soup is also great with pecorino cheddar cheese.
