Category: Soups

Serves: Serves 4

Ingredients

– 1 1/4 cups red lentils
– 3 tablespoons butter or ghee
– 1 red onion, chopped
– 1 garlic clove, chopped
– 2 tablespoons sun-dried tomato puree
– 1 pound carrots, grated
– 3 quarts chicken or vegetable stock
– Fresh cilantro, chopped

Directions

Rinse and drain the lentils, then set aside. Heat the butter with the onion and garlic, cooking for 4 to 5 minutes. Add the sun-dried tomato puree and cook for 1 minute. Add carrots, lentils, and stock and bring to a boil. Cook at a rapid simmer for 40 minutes, until the lentils are soft.

Spoon the soup, in batches, into a food processor/blender and process until smooth. Return the soup to a clean pan and cook over a low heat for a few minutes, until heated through. Serve in bowls topped with fresh cilantro.

Nutrition Facts

n/a