On a work surface, cut the carrots into thin slices and finely chop the carrot greens. Set them aside separately.
In a large pot over medium heat, soften the onion and garlic in the oil. Add the carrot slices and cook for 2 minutes. Season with salt and pepper. Add the broth and lentils. Bring to a boil. Cover and let simmer for 25 minutes or until the lentils are tender.
Add the chopped carrot greens and cook for 5 minutes. Adjust the seasoning.
For this recipe we used an entire bunch of carrots, including the greens. If carrot greens are unavailable, use finely chopped parsley or lettuce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.