banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Carrot Lentil Soup

Share

1 large onion, chopped
1 Tbsp (15 mL) butter
1 cup (250 mL) lentils
2 large carrots, wedged
4 cups (1 L) vegetable stock
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) dried thyme
salt and freshly ground pepper to taste

Cook lentils in vegetable stock until tender (for about 20 to 30 minutes). Add carrots during last 10 minutes of cooking. Fry onions in butter until slightly browned. Add to soup. Season with thyme, salt and pepper. Let simmer for five more minutes to enhance flavor. Add lemon juice just before serving the soup. Serves four

Source: alive #207, January 2000

Ad
Advertisement
Advertisement

READ THIS NEXT

Falling in Love with Health Together
Resilient Relationships

Resilient Relationships

Building the strength to sail through hard times

Isabela Vera

Isabela Vera