Aug 22, 2013
2 adorable kitchen helpers, hehe
3 tablespoons olive oil
3 medium to large carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
1/2 tbsp fresh rosemary leaves
1/2 cup split red lentils, rinsed
3 cups vegetable stock
heat oil in a saucepan. then add your carrots, onion and garlic with rosemary and saute until lightly golden. next add lentils and veggie stock. bring to a boil. cover and simmer until carrots & lentils are tender. yay, your soup's all done! now, you can either leave as is or blend your soup with a handheld blender in your original soup pot. lastly, if you find your soup a bit too thick, you can add extra veggie stock. garnish with fresh parsley, and salt & pepper to taste. mmmm!!
i found this recipe on vegweb, my favourite go-to for vegetarian dishes. see the original recipe here!