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Lentil & Carrot Soup

Ingredients

  • 1 onion, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots finely chopped
  • 2-3 tbsp coconut oil
  • 2 cloves garlic, peeled and crushed
  • 1 tsp ground cumin
  • ½ cup of brown lentils, rinsed and drained
  • ¼ cup red lentils rinsed and drained
  • 6 cups chicken stock (see page 200)
  • Salt and milled pepper, to taste
  • 1 cup shredded cooked chicken
  • Italian parsley, finely chopped, to garnish

Method

  1. Gentle soften the onion, celery and carrot in the heated coconut oil.
  2. Stir in the garlic and cumin, then add lentils and stock.
  3. Bring to a bubble, then reduce the heat and simmer for 40 minutes, or until the lentils are very soft. (If it seems too thick, thin down the soup with more stock.)
  4. Season to taste and add the shredded chicken.
  5. Heat through and serve sprinkled with parsley.

Serves 4     |     Per serving:  Energy: 218 Kcal / Protein: 18g / Fat: 11g / Carbs: 11g / Ratio: 0.4:1

Ref: Real Food Healthy Happy Children
~ Megaw ~ Quivertree

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