1tbsp sunflower oil
1 onion – sliced
2 cups sliced carrots
½ cup red lentils
5 cups vegetable stock
1 tsp coriander – ground
3 tbsp fresh parsley – chopped
Salt
Pepper
1. place lentils in cool water and allow to soak
2. sauté onions in oil until soft, add sliced carrots and continue cooking for ~4-5mins
3. drain and rinse lentils in cool water, discarding any floating casings
4. add lentils, broth, coriander, salt and pepper to onion/carrot mixture
5. simmer on low for ~30mins, or until lentils are fully cooked
6. add fresh parsley, simmer for another 5 mins
7. blend and serve with toast, crackers or nothing 
** adapted from Veggie Kids: healthy, tasty dishes children will lvoe – page 24
Here is what WE did…
1 tbsp safflower oil
1 onion chopped
1 cup carrots
1 cup celery (we subbed this in since we didn’t have any more carrots and I wasn’t in a store run type of mood)
½ cup green lentils
4 cups vegetable stock
1 tsp ground coriander
Salt and pepper
1. soaked lentils in cool water
2. sautéed onion in oil until soft, add carrots and celery continue sautéing for ~4 mins
3. drain and rinse lentils in cool water, discarding any floating casings
4. add broth, coriander, lentils, salt and pepper to carrot/onion mixture
5. simmer for ~30 mins
6. blend and serve
We didn’t venture too far off the path this time.
