Lentil-Carrot Soup
Recipe Created by Ruth Paget
This
old fashioned soup is a pantry favorite.
The following recipe is a “pantry-market day” combination that I have
used for decades.
You
will need a crockpot and an immersion blender to make this recipe.
Serves
4
Ingredients:
-1
cup lentils
-8
cups water for soaking
-8
cups water for cooking + more as needed
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-2
cups peeled and chopped carrots
-1
(32-ounce) container beef broth
-32
ounces water
Steps:
1-Soak
lentils overnight in 8 cups water. The
lentils will double in size. Drain and
rinse lentils. Set them aside.
2-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
3-Add
lentils, carrots, beef stock, and water to the crock pot. Cover the crock pot and cook on high for 10
hours.
4-Let
soup cool. Insert an immersion blender
and purée the soup until it is smooth.
Serve
the soup with your favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
