• 4servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp butter

  2. 2 large carrots , diced

  3. 1 onion, finely chopped

  4. 1 clove garlic , minced ( I used a press)

  5. 3/4 tsp salt

  6. 1/4 tsp dried rosemary or thyme , crushed

  7. 1 cup dried red lentils , rinsed and drained

  8. 3 cups water

  9. 1 tbsp all-purpose flour

  10. 2 cups milk

  11. 2 tbsp freshly squeezed lemon juice

  12. pepper to taste

  13. 2 tbsp thinly sliced fresh basil and green onions

Instructions Jump to Ingredients ↑

  1. In a medium sized pot, melt butter over medium heat. Saute carrots, onion, garlic, salt and rosemary for about 5 min or until onion is softened. Stir in lentils and water; cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 min or until lentils and carrots are soft.

  2. Whisk flour into milk and gradually stir into pot; increase heat to medium. Simmer, stirring, for about 3 min, until slightly thickened (do not let boil). Stir in lemon juice and season to taste with pepper.

  3. Ladle into bowls and serve sprinkled with basil and green onions.

  4. This is a perfect soup to make ahead; refrigerate for up to 2 days then reheat to pack in a thermos or heat at work or school. For the freshest flavor, add the basil and green onions just before reheating or serving.


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