Carrot Lentil Soup

carrots, lemon, lentils



  • 2 tsp. vegetable oil
  • 2 large carrots, diced
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 tsp. dried rosemary or thyme, crushed
  • 1 cup dried red lentils, rinsed and drained
  • 3 cups water/chicken broth
  • 1 tbsp. all-purpose flour
  • 2 cups 1% milk
  • 2 tbsp. freshly squeezed lemon juice or wine vinegar
  • Salt and Pepper, to taste
  • 2 tbsp. thinly sliced fresh basil and green onions




  1. In a pot, heat oil over medium heat. Sauté carrots, onion, garlic and rosemary for about 5 minutes or until onion is softened. Stir in lentils and water; cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until lentils and carrots are soft.
  2. Whisk flour into milk and gradually stir into pot; increase heat to medium. Simmer, stirring, for about 3 minutes, until slightly thickened (do not let boil). Stir in lemon juice and season to taste with pepper. Ladle into bowls and serve sprinkled with basil and green onions.