Friday, May 20, 2011

Carrot Top and Red Lentil Soup

Just as promised here is the recipe with carrot tops. The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited. However, it is edible, so you may mix some in with a mixed lettuce salad.  When we googled this, many authors stated that even some animals don't like the bitter taste of carrot tops but we tried them and found them not to be bitter at all. My mother has even been testing some of these recipes on her co-workers and her office mate found this soup to be really filling. This recipe is delicious and I hope you love it.  Have a ball making it!

Carrot Top and Red Lentil Soup
2-3 Tablespoons olive oil 
1 medium onion, chopped
Carrot Top and Red Lentil Soup
3 cloves of garlic
1 carrot, diced
1 celery stalk, diced
5 cups vegetable stock (Look at the recipe on my blog)
2 potatoes, peeled and diced
1/2 cup of red lentils (these are usually grown in Northern Idaho)
2 cups carrot tops, chopped
1/4 cup grated parmesan cheese or other hard cheese

  1. Heat olive oil in large pot or dutch oven, over medium heat.  Add onions and cook until sweating for about 8-10 minutes.  Add garlic and stir for another minute.  Add diced carrot and celery, and cook additional 5 minutes.
  2. Add vegetable stock, potatoes and lentils and cook for 15-20 minutes or until almost tender. 
  3. Add carrot tops and cook additional 5 minutes. Let cool a little and it is ready to serve. 
  4. Sprinkle with grated parmesan cheese.

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