Lentil-Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Cumin seed 1 tsp Pepper, black 1 tsp Turmeric, ground 1 lemon yields Lemon Juice 2 cup, chopped Carrots, raw 3 tsp Ginger Root 1 medium (2-1/2" dia) Onions, raw 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 2 cup Lentils, red, dry
(1) Soak the lentils for 30 minutes in cold water. This helps reduce the natural chalkiness of them. Meanwhile, chop the onions and carrots. The carrots are best if chopped kind of small.
(2) Combine all the ingredients except the lemon juice, bring to a boil then reduce heat to low and simmer for 40 minutes or until lentils are tender.
(3) Add lemon juice after the soup is finished cooking to keep the nutrients in tact. Otherwise, you can add it with the rest of the ingredients if you prefer.
Serving Size: Makes 4 large bowls
(2) Combine all the ingredients except the lemon juice, bring to a boil then reduce heat to low and simmer for 40 minutes or until lentils are tender.
(3) Add lemon juice after the soup is finished cooking to keep the nutrients in tact. Otherwise, you can add it with the rest of the ingredients if you prefer.
Serving Size: Makes 4 large bowls
Nutritional Info Amount Per Serving
- Calories: 392.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 193.0 mg
- Total Carbs: 70.7 g
- Dietary Fiber: 14.2 g
- Protein: 25.2 g
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