Carrot Greens and Lentil Soup

Name: Carrot Greens and Lentil Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) carrots, peeled (see note); 1 1/2 lb (100 g) carrot greens, rinsed clean and patted dry; 1 onion, chopped; 3 cloves garlic, chopped; 2 tbsp (30 ml) olive oil; 6 cups (1.5 litres) chicken broth; 1/2 cup (100 g) dried brown lentils, rinsed and drained

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Preparation 20 min
Cooking 35 min
Servings 4
Makes 4

Soups are cost-effective, low-maintenance (they’re the original one-pot meals, after all), and they feed a crowd. This lentil soup pulses with flavour, thanks to chicken broth, garlic, onion and carrots, tops and all.

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 3/4 lb (340 g) carrots, peeled (see note)
- 1 1/2 lb (100 g) carrot greens, rinsed clean and patted dry
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 6 cups (1.5 litres) chicken broth
- 1/2 cup (100 g) dried brown lentils, rinsed and drained

Preparation

- 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.

Note from Ricardo

For this recipe we used an entire bunch of carrots, including the greens. If carrot greens are unavailable, use finely chopped parsley or lettuce.

Personal Note

RICARDO Nylon Ladle

16.99 $

This RICARDO nylon ladle is perfect for serving a hearty stew or generous portions of soup. We like the curved ergonomic stainless steel handle, which provides a nice comfortable grip.

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