Since it is GORGEOUS out, I didn’t think I was going to post anything warm. In fact, I was going to post a delightful pomegranate honey vinaigrette. But….my mom called asking for this recipe today because she had searched and searched and could not find it. Actually, she flipped through every single post. Hey mom….and everyone else reading this – in the top right of the sidebar I have a handy search function. You could have just searched for carrot 😉
Anyway! This recipe was from Long Nights and Log Fires, but I had to adjust for our tastes and ingredient availability.
What You Need
3 Tbsp Butter
1 red onion, chopped
2 cloves of garlic, chopped
2 Tbsp Tomato Paste
1 lb Carrots (about 5), peeled + grated
1 .25 cup red lentils, rinsed
1.5 quarts vegetable stock
In a large saucepan, melt the butter over high heat and add onion and garlic. Cook for ~5 min stirring often and add tomato paste, cooking for another minute.
Add all step 3 ingredients and bring to a boil. Reduce heat to medium low let simmer for 40 minutes, until the lentils are soft.
If you have a Bamix (or any other immersion blender)….mix it up to your desired consistency. I went with a full puree. If you don’t, blend in a food processor or blender in batches. We topped ours with a few parmesean crisps and a basil leaf. MMMMMM. Be creative in your toppings.
Serves: 4 Cost: ~$2/serving