Ingredients
1 cup red lentils
1 cup carrots
1 can (or 1 cup) low sodium chicken or vegetable broth
1 cup water
1 clove garlic
1 tblsp cumin
Preparation
Chop the carrots into smaller peices (or use baby carrots to avoid chopping).
Chop/mince your garlic (if not done already).
Add all ingredients to medium-sized pot and bring to a boil.
Boil for 10 minutes with the lid on and reduce to simmer for another 20 minutes (with lid on) or until carrots are tender.
Puree the mixture until creamy, adding extra water if mixture is too thick.
