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"Hunger is the best sauce in the world."--Cervantes

Carrot and Red Lentil Soup Recipe

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This recipe for Carrot and Red Lentil Soup is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb carrots, sliced
1 onion, chopped
1 small red pepper, chopped
2 cloved garlic, minced
2 tsp. ground ginger
6 c. chicken stock
1 c. red lentils, sorted and rinsed
2 tsp. lemon juice
¼ tsp. salt
2 T. olive oil
Directions:
Directions:
In large saucepan, heat oil over medium heat. Cook carrots, onion, red pepper, garlic, and ginger for 5 minutes- stirring often
Add chicken stock and lentils
Bring to a boil. Reduce heat.
Cover and simmer until carrots are tender, 15-20 minutes
Puree in blender, or use immersion blender
Return to simmer and season with lemon juice and salt
Personal Notes:
Personal Notes:
Parsley Cream

Chop ½ c. of parsley and 1 green onion
Place in a small bowl
Mix 1/3 c. sour cream and a pinch of cayenne pepper.
Use to garnish soup!

 

 

 

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