Learn how to make Carrot-Lentil Soup, one of Rita's recipes for fiber and lung health.

Carrot-Lentil Soup


  • 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


  1. 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.
  2. 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.