Tuesday, October 7, 2008

Carrot Lentil Soup

Carrot Lentil Soup

(Darlene's notes: March 2004 Amazing and spicy...even Jay and Randy liked it =). <--- that would be good enough for me!!! 1tbsp canola oil 3 carrots sliced 2 onions chopped 2 cloves garlic 1 tbsp minced gingerroot
1 tsp ground cumin (another spice I haven't heard of...how many of these things are there???)
1/2 tsp salt
1/4 tsp pepper
6 cups vegetable stock
3/4 cup red lentils

  • In a large saucepan heat oil over med heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened. (maybe 5 minutes)
  • Add stock and lentils; bring to a boil; reduce heat, cover and simmer until carrots and lentils are tender (maybe 15-20 minutes)
  • In batches transfer lentil mixture to blender or food processor, puree until smooth. Return to pan and heat through.
  • 4 servings, 248 cal, 13 g protein, 6 g total fat (1 g sat), 38 g carbs, 7 g fibre (wowzers), 2 mg cholesterol, 1282 mg sodium

1 comment:

Gill - That British Woman said...

that sounds so good Connie, I may try that later in the week.

Thanks also for putting a link to my blog on your blog.