Creamy Lentil Carrot Soup
I am so over mug cakes. They have been causing me GRIEF. No more mug cake posts for a while – if ever again. On to soups! I got inspired to make this after seeing a post on Low Fat Low Carb. Also, I've had a bag of lentils in the cupboard for a while so I figured I should finally use them. And yeah that decomposed hand on my computer – I was watching Forensic Files :p
Ingredients and calories:
1/4 cup of lentils (~180)
15 baby carrots (~52)
1/2 red bell pepper (~18)
1/3 cup of red onion (~21)
2 baby bella mushrooms (~10)
1 tsp of tahini (30)
1 cube of Edward & Sons Not Chick'n Bouillon (30)
2 cups of hot water (0)
1 stalk of green onion (~8)
Total calories (Makes one serving): ~349
Boil some water in a kettle and pour 2 cups of the hot water over the bouillon cube (I just pour the water into a measuring cup). Stir to dissolve the cube. Grate the baby carrots, and then put the carrots and lentils into a medium to large pot and add in the bouillon water. Keep the soup over medium heat, and once the lentils become soft (about 10-12 minutes) stir in the tahini. In the meantime, cut the bell pepper into small cubes, slice the red onion, and slice the mushrooms. Once the soup is ready (when the lentils and carrots are soft; I usually taste a little bit to check), carefully put everything into a food processor or blender. Blend until smooth and thick. Finally chop up the green onion, sprinkle on top, and enjoy!
P.S. The Low Fat Low Carb recipe recommends adding a dollop of Greek yogurt to the soup (instead of sour cream). I haven't tried this, but I would encourage you to! However, it wouldn't be vegan then, just for the record.
