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Photo, John Cullen.
2 tbsp butter
2 large carrots, finely chopped
900 mL sodium-reduced chicken broth
3 cups water
1 cup green lentils
1/3 cup sour cream
1/2 tsp salt
MELT butter in a pot over medium-high. Add carrots. Cook, stirring often, until softened, 8 to 10 min. Stir in broth, water and lentils. Boil, then reduce heat to medium-low. Simmer, covered, until lentils are very tender, about 25 min.
USING a hand blender, whirl soup with sour cream and salt until smooth. Serve with additional sour cream, if desired.
Calories 277, Protein 17g, Carbohydrates 34g, Fat 9g, Fibre 7g, Sodium 938mg.
Excellent source of Vitamin A.