Okay. So, for the past weeks, we’ve shrouded ourselves in denial of the fact that the season is, indeed, changing. I, for one, am still wearing capri pants on a regular basis, and do not consider my lake-playing days to be at an end just yet. There’s this to do for at least another couple weeks still:
But, perhaps in all this denial we forget to enjoy the leaves, and the cooling air, and the noticeable warmth of the sun, and pretty soon, it’s late fall, and the trees are nearly bare, and we’re making soup. A lot.
This carrot lentil soup is a stand-by in our house. It’s quick and easy to make, and its’ flavour just keeps getting better the more days you save the leftovers in the fridge to take to work for lunch.
Carrot Lentil Soup
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- 1 large onion, diced
- 7-8 medium sized carrots, peeled and chopped into rounds
- 1 1/2 cups red lentils
- Olive oil for sauteing
- Splash of apple cider vinegar
- Salt and pepper to taste
You must forgive the slight inexactness of this recipe: I believe soup is a food you make by feel. Humour me on this one
- Saute the onions in a splash of olive oil in a large pot over medium heat. When the onions are translucent, add the carrots and continue to saute until the carrots have just begun to get tender. Add the lentils and mix in thoroughly.
- Pour just enough water into the pot to cover its' contents, and bring to a boil. When the carrots are fully cooked and the lentils softened, add a splash of apple cider vinegar and salt and pepper to taste.
- Serve and enjoy!
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