Serves 4
Lentils are very high in folate and fibre and are a good source of vegetable protein. Serve with a whole grain baguette and a salad of half spinach and half romaine tossed with Lemon Pesto Buttermilk Dressing. Buttermilk sounds as though it should be high in fat but, in fact, has only 1% milk fat and delivers as much calcium as milk. Any leftover soup makes a tasty lunch the next day.
Ingredients
- 1 tbsp (15 mL) canola oil
- 3 carrots, sliced
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced ginger root
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 6 cups (1.5 L) vegetable stock or chicken stock
- 3/4 cup (175 mL) red lentils
Instructions
- In large saucepan, heat oil over medium heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened, 5 minutes.
- Add stock and lentils; bring to boil. Reduce heat, cover and simmer until carrots and lentils are tender, 15 to 20 minutes.
- In batches, transfer lentil mixture to blender or food processor; pur?until smooth. Return to pan and heat through.