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

 

Reader Recipe: Puréed Carrot & Lentil Soup
Reader Recipe: Puréed Carrot & Lentil Soup
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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!
Recipe Notes

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

 

Do you have a healthy recipe you'd like to share? Email us at besthealthmag.rd.com.