How to make it

  • In a medium sized pot, melt butter over medium heat. Saute carrots, onion, garlic, salt and rosemary for about 5 min or until onion is softened. Stir in lentils and water; cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for 15 min or until lentils and carrots are soft.
  • Whisk flour into milk and gradually stir into pot; increase heat to medium. Simmer, stirring, for about 3 min, until slightly thickened (do not let boil). Stir in lemon juice and season to taste with pepper.
  • Ladle into bowls and serve sprinkled with basil and green onions.
  • This is a perfect soup to make ahead; refrigerate for up to 2 days then reheat to pack in a thermos or heat at work or school. For the freshest flavor, add the basil and green onions just before reheating or serving.

Reviews & Comments 4

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    " It was excellent "
    mystic_river1 ate it and said...
    Made this yesterday and it was so good. Will use for New Year's Day also as lentils are an Italian tradition on that day. Will make many times before then I am sure. Thanks for a super recipe.
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  • wynnebaer 7 years ago
    Love lentils!!
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  • NPMarie 7 years ago
    Very nice soup Joce, looks amazing...Love your avatar pic of you and your son:) and what a lovely home!
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  • pleclare 7 years ago
    Love red lentils...sounds super.
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  • justjakesmom 7 years ago
    Never had red lentils, sounds good, and what a pretty pic!
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