Wednesday Night Soup: Lentil-Carrot Soup with Lime and Cumin

My criteria for vegetarian meals is that they have to be satisfying and flavour-full. When a meal has those two qualities, you don’t miss the meat. This soup is one of those. It’s bursting with flavour. In Ithaca, it’s described as the soup that brings someone back to the land of the living.

Let me know what you think when you make it.

Carrot-Lentil Soup with Lime and Cumin

Saute 1 leek (white part only), 4 onions, chopped, in 2 Tbsp butter and 1 Tbsp olive oil until softened. Stir in 2 cloves garlic, minced, and 2 cups carrots, diced. Add 1 cup red lentils and 4 cups water and bring to a boil. Reduce heat and let vegetables and lentils cook. Add 1 tsp cumin and juice of one lime. Season with salt and pepper to taste. Serve with bread.

By the way, one of my soup recipes is featured in a book review on a food blog. Check it out and enter to win a copy of Ithaca.


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