Reader Recipe: Puréed Carrot & Lentil Soup
Servings
4servings
Servings
4servings
Ingredients
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

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