1hCarrot Lentil Garden Soup
A plant-based garden soup with carrots, lentils, potatoes, onions, and fresh thyme for a cozy pantry supper.
- Energy
- 224 calories per serving
- Protein
- 11.5 g per serving
- Carbs
- 48.5 g per serving
- Fat
- 0.4 g per serving
- Sodium
- 134 mg per serving
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Cook this recipe
- water-7 cups
- carrots-4 cups
- russet potatoes-2 cups
- yellow onions-2 cups
- dried brown lentils-1 cup
- leeks-1 cup
- canned diced tomatoes-1 cup
- fresh thyme-2 tbsp
- fresh parsley-2 tbsp
Dice the carrots, peel and dice the potatoes, chop the onions, slice the leeks, rinse the lentils, and chop the fresh herbs.
Use a stable cutting board and keep hands clear of the knife blade when dicing firm vegetables.
In a large soup pot, combine the onions, leeks, and 1/2 cup of the water; cook over medium heat for 5 minutes, stirring often, until the onions are soft and fragrant.
Add the carrots, potatoes, lentils, diced tomatoes, fresh thyme, and remaining water; stir well to combine the garden vegetables and settle the lentils evenly.
Bring the soup to a gentle boil, then reduce the heat to low; cover and simmer for 30 to 35 minutes, until the lentils are tender and the potatoes are easily pierced with a fork.
Steam can burn; open the pot lid away from your face.
Mash a few potatoes against the side of the pot with a spoon to lightly thicken the broth, then stir in the parsley and simmer uncovered for 5 minutes.
Mash and stir gently to avoid splashing hot soup.
Let the soup rest off the heat for 5 minutes, then ladle into bowls while warm and cozy.
Let the soup cool slightly before serving to avoid burns.
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