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Lentil Rice carrot op Soup

Lentil and Rice Carrot Top Soup

This recipe represents the earthiness of fall by using the whole carrot root to the tops. Lentils provide perfect protein combined with cooked rice for a wholesome and hearty stew like soup.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6 bowls
Ingredients Equipment Method

Ingredients
  

  • 3 Tbsp olive oil etxra virgin
  • 1 Tbsp thyme minced
  • 2 large carrots diced
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 C vegetable broth
  • 2 C steamed lentils
  • 2 C rice- cooked
  • 1.5 C carrot top leaves chopped and stems removed

Equipment

  • Soup pot, cutting board, chef knife

Method
 

  1. Place oil in a large, heavy gauge soup pot. Heat over medium-low heat, then add the onion, carrots, thyme and garlic. Saute for 5-7 minutes until translucent - take care not to burn the garlic! Add salt and pepper and saute for an additional 30 seconds.
    Garden carrots
  2. Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the lentils and cooked  rice.
  3. Add the carrot tops and stir well. Cook another 5 minutes, stirring occasionally.
    Carrot Tops
  4. Serve hot with fresh grated parmesan (optional)