Tested till perfect Carrot Lentil Soup and Herb Bread Crisps
Carrot Lentil Soup and Herb Bread Crisps
Photography by Matthew Kimura

Carrot Lentil Soup and Herb Bread Crisps

This smooth soup is quick and economical to make, pretty to look at and delicious to eat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2010

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspcanola oil
  • 3 3carrotcarrots, sliced
  • 2 2oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 6 cups 6cupsvegetable broth or chicken broth
  • 3/4 cup 3/4cupred lentils


  • 2 tbsp 2tbspchopped fresh coriander or fresh parsley
  • 1/2 cup 1/2cupplain low-fat yogurt
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In large saucepan, heat oil over medium heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened, about 5 minutes.

Add broth and lentils; bring to boil. Reduce heat, cover and simmer until carrots and lentils are tender, 15 to 20 minutes.

In batches in blender or food processor, pur?e lentil mixture until smooth. Return to pan and heat through.

Garnish: Ladle soup into bowls. Stir coriander into yogurt; swirl or dollop onto each serving.

Additional information : Serve with: Herb Bread Crisps

Nutritional Information Per serving: about

cal 248 pro 13g total fat 6g sat. fat 1g
carb 38g fibre 7g chol 2mg sodium 1,292mg

% RDI:

calcium 11 iron 31 vit A 137 vit C 10
folate 95
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