Lentil & Carrot Soup
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil
- 1 large onion
- 3 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cups dry green lentils, rinsed and picked over for grit and pebbles
- 8 cups chicken broth
- salt and pepper
directions
- Heat oil in heavy pan, add onions, carrots, and celery. Cook and stir until tender, about 5 minutes.
- Add lentils and broth; bring to a boil. Cover and reduce heat. Stir occasionally for about 45 minutes.
- Transfer 2-3 cups soup to blender and process (starting on LOW) until smooth. Be VERY careful with this step, because the soup is very hot & can volcano out of the blender causing burns and making a huge mess. I always put the blender in the sink, wear oven mitts, and always always ALWAYS start the blender on the lowest setting possible.
- Return blended soup to pot, stir, and season with salt & pepper to taste.
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RECIPE SUBMITTED BY
Christina P.
Houston, TX