Easy lentil soup

Prep 15 min
Total 50 min
Serves 4



2 tbsp
large carrots, finely chopped
900 mL
sodium-reduced chicken broth
3 cups
1 cup
green lentils
1/3 cup
1/2 tsp


  • 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 17 g, Carbohydrates 34 g, Fat 9 g, Fibre 7 g, Sodium 938 mg. Excellent source of Vitamin A
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