Carrot Lentil Soup

Share

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. 12feb-soup

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.

Share

  2 comments for “Carrot Lentil Soup

  1. Veronica Schnitker
    January 2, 2019 at 2:03 am

    I have heard from another doctor that lectins in beans are bad for our bodies. Could you elaborate on this?

    • Caryn Hartglass
      January 2, 2019 at 10:44 pm

      Hi Veronica, Thanks for your question! The claims that lectins in beans are bad is not supported by science. You may be referring to The Plant Paradox by Dr. Steven Gundry. T. Colin Campbell, phD and Thomas Campbell, MD do an excellent job of refuting many of the outlandish claims made in this book. Here is that article: https://nutritionstudies.org/the-plant-paradox-by-steven-grundy-md-commentary/ – Caryn

Leave a Reply to Veronica Schnitker Cancel reply

Your email address will not be published. Required fields are marked *