Carrot Top and Red Lentil Soup
2-3 Tablespoons olive oil
1 medium onion, chopped
|Carrot Top and Red Lentil Soup|
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
- 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.
- Add vegetable stock, potatoes and lentils and cook for 15-20 minutes or until almost tender.
- Add carrot tops and cook additional 5 minutes. Let cool a little and it is ready to serve.
- Sprinkle with grated parmesan cheese.