Carrot Soup (Four Ingredient Lentil Soup)

Ah, February.  Groundhog Day, my birthday, Valentine's Day, the heart of mid-winter, the midst of cold & flu season, much maligned, February.  Incidentally, I did not see my shadow on Groundhog Day (my birthday, and so I have long considered myself an honourary Groundhog) so we should have an early spring.  Never mind that I leave the house before sun up.  As it happens I did not see my shadow when I was out & about later in the day either.  Gusty Chinook winds had blown clouds across the sky, so it was warm, if not sunny. Much as I have a tender spot in my heart for February I will not be sorry to see winter bid us adieu for another year.

Emily wasn't sure what she wanted to cook this week when I asked her.  Feeling rather bleary myself, settling full into the cold she had brought home from school I suggested this soup, or perhaps baked potato soup.  She quickly opted for this one.  I was pleased.  It is quick to make, easy and sounded like just the thing to ease my symptoms.

When I got home from work she had tidied the house & put away the breakfast dishes.  I helped her find the recipe, which I keep telling myself I should transcribe into one of my notebooks so I can find it easily.  I found it in a Kraft Foods "What's Cooking" magazine, but who can ever remember which one?  Thankfully, because I like this recipe the page was turned down and the magazine a little crusty with spilled ingredients, it was relatively easy to locate.

Emily decided to test the theory she'd read that chewing gum while chopping onions helps keep you from crying,  Initially she declared it to be true, but as she kept chopping decided otherwise.  Personally I still think running the peeled onion under cold water for a minute or so is the best trick.  At least it works for me.
Teary eyed she got the chopped onion into a pot then found the carrots in the refrigerator.  The recipe calls for two large carrots, Emily held up two smallish ones and asked if she should use more.  I suggested four.  I guess it depends on what you think a large carrot is.  I usually use three or four, depending on what's in the fridge.
I found the lentils for her, then helped her sweep the kitchen as the new bag she opened was held loosely and lentils skittered all over my kitchen floor.  At least the mice will be healthy!
To the lentils, carrots and onions Emily added chicken stock, bringing the whole thing to a boil then simmering it until the vegetables were tender.
While the soup was cooking I quickly made some baking powder biscuits.  I considered having Emily do it, but it was faster and cleaner for me to help this time.  Within about 30 minutes the carrots were tender and I pulled out my immersion blender, showing Emily how to use it, telling her NOT to lift it out of the pot while it was running unless she wanted to scrub soup off the ceiling.
She was thrilled to have a new appliance to try out, and soon we were sitting down to a lovely meal.

Four Ingredient Lentil Soup

2 large carrots, peeled & chopped

1 large onion, chopped

1 1/2 cups red lentils, uncooked

1.5 litres (6 cups) chicken broth

Bring ingredients to a boil in a sauce pan; cover, simmer 30-45 minutes, until the vegetables are tender.  

Puree using an immersion blender, or in small batches in a blender, until smooth.

Season with salt & pepper to taste.  I quite like a pinch of dried dill in my bowl.

*I ran out of red lentils once & substituted green ones.  Don't.  The soup tasted fine but did not look very appealing.  It was a muddy brown colour and not this appetizing orange.

This is, as I said, a quick & easy recipe.  It reheats well, if you have leftovers.  And I like it because the ingredients are things I usually have on hand, and it's always great to have a few of those kinds of recipes in your arsenal.  When I first started making it I called it simply "Carrot Soup" because Emily liked carrots, but would have balked at the thought of lentils, even though she didn't know what they were.  Whatever works.