This soup is a variation of the Creamy Carrot Bisque blended with Red Lentils. Without the cashews it’s lighter and the carrot, lentil and herb flavors stand out more.
2 cups dry red lentils
1 onion diced
6 carrots sliced in one inch chunks (peel if not organic)
8 cups water
1 Tablespoon Herbes de Provence
Place all the ingredients in a large pot. Bring to a boil, then simmer over medium heat, covered, until lentils and vegetables are soft, about 30 minutes. Serve immediately. Makes about ten cups.