Carrot, Pea and Lentil Soup


My son woke up with a fever. Booooo. And it's raining outside. Yaaaaay! When both of these things occur at the same time, it's time to make soup. And so this afternoon, I gathered whatever I could find in my house (which wasn't much), and I made soup.

Carrots, peas, lentils, lots of garlic, some thyme, chicken stock... light and refreshing. I dipped tortilla chips in mine, because I like to add salty fried stuff to meals that are otherwise healthy.

Carrot, Pea and Lentil Soup
(Serves 6-8)
Printable Recipe

2 T olive oil
2 T unsalted butter
1 large onion, diced
5 cloves garlic, minced
6 carrots, diced
1 bay leaf
4 sprigs thyme
1/2 cup lentils
4 cups chicken stock
2 cups water
2 cups frozen peas
Salt & pepper

Heat olive oil and 1 T of the butter over medium heat in large pot. Add onions and garlic and season with salt and pepper. Saute for a few minutes. Add carrots and season again with salt and pepper. Saute for another few minutes. Add thyme sprigs, and bay leaf.

Add lentils and stir. Pour in chicken stock and water, bring to a boil. Once boiling, lower to a simmer and cover. Cook for 20 minutes.

Add frozen peas, cover, and cook for another 5 minutes. Stir in remaining T of butter. Discard bay leaf and thyme stems. Season again with salt and pepper to taste.



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