This recipe was sent to me by Rebecca Subbiah. She is a registered dietitian, freelance writer and a personal trainer. Follow her on Twitter @rebeccasubbiah and check out her very cute Chow and Chatter blog. She also runs Dietitian for Hire, a consulting company located in Winston Salem North Carolina offering Freelance Writing, Nutritional Counseling, Speaking Engagements and more.
Rich in Protein with the lentils, beta carotene, folate, vitamin C and potassium. Great for little stomachs!
Ingredients
- Carrots – 8-10; I had lots in my Farm box, so thought this would be great!
- one cup small red lentils
- 1/2 red onion
- 1.2 l low sodium vegetable stock
- 2 tsp ground coriander
- 1 tsp ground cumin
- Fresh coriander/cilantro
- Salt and pepper
Method
Heat oil and add onions and carrots, then add spices. Add broth and lentils and simmer for 30-45 min until very soft. Use a hand blender to make into a puree then add fresh chopped fresh cilantro.
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