Serves: 5
Total Calories: 116
Heat oil in a heavy-bottomed pan over medium heat. Add onion, and sauté until soft. add carrots and garlic; sauté 2 more minutes. add lentils, then broth. Mix in marjoram, salt and pepper. Cover lentils and simmer until tender and broth is almost absorbed. Add water, if you prefer a soupier soup.
Fun Fact: Carrots are usually sold without their tops because the tops draw moisture from the roots. Many people buy carrots with tops to ensure the product is fresh, but that’s not a good idea. For carrots to last longer, the tops should be removed.
This Lentils & Carrot Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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