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. Heat the butter and olive oil in a large pot over medium heat. Add the leek, carrots, and lemon zest; cook, stirring occasionally, until the vegetables are softened and lightly fragrant, about 15–20 minutes.
2. Stir in the lentils and pour in the vegetable broth. Bring to a boil, then reduce to a gentle simmer and cook until the lentils are tender, about 20 minutes. Stir in half of the parsley.
3. Remove from heat and let cool for 5 minutes. Carefully blend the soup in batches until smooth, venting the blender lid to release steam.
4. Return the soup to the pot (if needed) and season with lemon juice, salt, pepper, cumin, and the remaining parsley. Thin with a splash of broth or water if desired, and serve.