Red Lentil Carrot Soup with Whole Wheat Cheddar Dill Biscuits

If you’ve been ready the blog for the past little while, you’ll know that I’m on a bit of a lentil kick. These little guys are packed with flavour, fibre, protein and vitamins, so what’s not to love! This easy fall soup is just an extension of my love. Two loves actually because it comes from the Kraft ‘What’s Cooking’ Recipe Flyer (I always find great recipe in those!), I slightly altered the recipe, but nothing huge. But let’s get to the recipe!

Red Lentil Carrot Soup

  • 3 large carrots (peeled and chopped)
  • 1 large onion (chopped)
  • 1/2 cups red lentils (uncooked)
  • 6 cups chicken broth
  • Salt and pepper to taste
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Start out by caramelizing your onion in a large sauce pan with butter. Once the onion starts to turn translucent, add in your chicken broth. Add in your carrots, uncooked lentils and bring to a boil. Once boil, reduce down to a medium-low heat and let simmer for 30-45 minutes or until the veggies are tender.

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Using a submersion blender, blend your soup until smooth. Season to taste with salt and pepper. Serve up with some green onions or chives on top, or some cheddar cheese!

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For the biscuits, I made my Whole Wheat Biscuits and just added in 1/2 cup cheddar cheese and roughly 1-2 tbsp of dried dill (depending how dilly you like things). These biscuits are the bomb and a kitchen staple for me!

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