Sunday, March 27, 2011

Green Lentil Carrot Soup

I put too much chicken stock so this came out too salty. The bagel chips were a big help in toning down the flavor. Enjoyable, easy to throw together, but nothing fancy.
  • 6 organic carrots, diced
  • 1 can green lentils
  • 5 cloves garlic, chopped
  • 1 small onion, chopped
  • oil or butter
  • crushed red pepper
  • soup stock
  • pepper
  • 1 t cumin
  • thyme, big pinch
  1. Saute the onions for 3 minutes.
  2. Add the garlic. Saute for another 2 minutes. Sprinkle with crushed red pepper.
  3. Add the carrots. Saute for 5 minutes.
  4. Add soup stock, spices and lentils. Let simmer.
  5. Blend half the soup.
  6. Serve immediately with grated mozzarella and baked bagel chips.
Bagel Chips - slice bagel into thin pieces. Place on baking sheet and cook for 2 minutes on highest rack at 400F. Flip pieces and cook for 1 minute more.

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