Reader Recipe: Puréed Carrot & Lentil Soup
This delicious recipe takes less than a half-hour to make from start to finish. It makes a great lunch or weekday dinner, served with a salad and nice crusty baguette.
Best Health magazine, October 2014
- 1 onion chopped
- 1-2 garlic cloves minced
- 1 tbsp fresh thyme
- 1 tbsp rosemary
- 4 medium carrots chopped
- 2 cups dried red lentils rinsed
- 8 cups low-sodium vegetable stock
- Salt and pepper to taste
- big handful watercress
- lemon wedges
- Sauté onion for about five minutes. Add garlic, then fresh thyme and rosemary. Add carrots, lentils and stock. Cover and bring to a boil; reduce heat and simmer until lentils are soft, about 20 minutes.
- Process in a blender or food processor, in batches, to the desired consistency. Garnish each serving with salt and pepper, chopped watercress and a big squeeze of fresh lemon. Enjoy!
Per serving: 187 calories, 10 g protein, 1 g fat (0 g saturated fat), 36 g carbohydrates, 12 g fibre, 10 g sugars, 0 mg cholesterol, 329 mg sodium
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