Carrot-Lentil Soup
March 22, 2016
By: Rita P. Smith, MS, RD, CDE, Sentara Martha Jefferson Hospital
Ingredients
- 1 tablespoon olive oil
- 2 cups thinly sliced carrots
- 1 medium yellow onion, chopped
- ¾ cup thinly sliced celery
- 2 garlic cloves, minced
- 4 cups water
- 1 cup rinsed dried lentils
- ½ teaspoon dried thyme leaves
- 2 dried bay leaves
- 2 whole cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Heat a large soup pot over medium-high heat. Add oil and tilt to coat the bottom. Add carrots, onions and celery. Cook 6 minutes or until vegetables begin to brown lightly, stirring frequently. Add garlic and cook for 15 seconds.
- Add water, lentils, thyme, bay leaves and cloves. Bring to a boil, reduce heat, cover and simmer 30 minutes or until lentils are soft.Stir in salt and pepper.
Serve warm. Makes 4 servings.