Meatless Monday

Carrot Lentil Soup

Ingredients:
1 tbsp canola oil
3 carrots, sliced
2 onions, chopped
2 cloves garlic, minced
1 tbsp minced ginger root
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
6 cups vegetable or chicken broth
3/4 cup red lentils

Garnish:
2 tbsp chopped fresh coriander or parsley
1/2 cup plain low-fat yogurt

Method:

• In large saucepan, heat oil over medium heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened, about 5 minutes.
• Add broth and lentils; bring to boil. Reduce heat, cover and simmer until carrots and lentils are tender, 15 to 20 minutes.
• In batches in blender or food processor, puree lentil mixture until smooth. Return to pan and heat through.
• Ladle soup into bowls. Stir coriander into yogurt; swirl or dollop onto each serving.

Makes 4 servings.


Notes:

• This recipe is from the March 2010 issue of Canadian Living magazine.
• This soup is soo delicious, even the kids ate it. I will definitely make this again in a bigger batch and freeze some.
• I served this with Carrot Coriander Couscous.