Cream of Lentil Soup with Prunes
  • 200 g/ 1 cup green lentils
  • 2 bay leaves
  • 2 cloves garlic
  • 250 ml/ 1 cup heavy cream
  • 150 g/ less than 1 cup prunes
  • milk
  • 2 tbsp arrowroot powder (or cornstarch or other thickener)
  • salt, pepper
  1. The night before, soak lentils and prunes separately in water for 7 or more hrs. This step is not strictly necessary, but renders the lentils more digestible, cook faster, as well as helping lentils keep their shape when cooking and not turning to mush.
  2. Cover lentils with water an inch/2 cm higher than the lentils, add bay leaves and chopped garlic, a bit of salt and pepper, and simmer until lentils are soft, about 10-15 minutes.
  3. If prunes are homemade, you can add them to the lentils cooking. If the prunes are bought, and therefore much softer, you can add them 5 min before serving.
  4. When you are almost ready to serve the soup, add cream and a couple splashes of milk. In a half full glass of cold milk or water, stir the arrowroot or other thickener. When mixed, pour into the soup while stirring. Allow the soup to almost simmer, keeping an eye that it doesn't burn.
  5. Serve and enjoy!
Recipe by Almost Bananas at