Lentil & Carrot Soup
Thanks to contributing editor Lauren White for sharing this recipe! The amount and type of pasta added to the soup is unspecified in the original recipe. I suggest orzo or similar small sized pasta...but use whatever kind and however much you like!
1 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
12 ounces carrots, sliced
2 stalks celery, sliced (or celeriac)
1 1/4 cups red lentils
2 1/2 cups vegetable stock
3 cups boiling water
Salt and pepper to taste
1 to 2 cups pre-cooked pasta
2 tablespoons plain yogurt
2 tablespoons fresh chopped parsley for garnish
Heat oil and gently sauté onion, garlic, carrot and celery until vegetables begin to soften. Add lentils, stock and boiling water. Season with salt and pepper, stir and bring to boil. Simmer, uncovered, 15 minutes until lentils are completely tender. Allow to cool 10 minutes.
Place half of cooled soup in blender and process until smooth. Add pureed soup back to rest of soup, stir, and add cooked pasta.
Reheat, then ladle into bowls, top with yogurt and parsley, and serve.
Serves 2 to 4.
From “Cookshelf: Low Fat,” Kathryn Hawkins, Parragon Publishing, Bath, England, 2001.