Lemon Carrot and Lentil Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Carrots

  Raw

  4 large or 288g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lentils

  Raw

  ½ cup or 96g

• Parsley

  Raw

  ½ cup or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

Directions

1. Melt the butter in a small saucepan over medium heat. Add the olive oil, leek, carrots, and lemon zest. Sauté for about 20 minutes until the vegetables soften.
2. Add the lentils and vegetable broth, then bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in half of the parsley.
3. Purée the soup in a blender until smooth.
4. Season with lemon juice, salt, pepper, cumin, and the remaining parsley.