Recipe Friday - Carrot and Red Lentil Soup

If you haven't noticed already, I love to make soups. This is one of the first soup recipes I made as a newlywed, and I was afraid Dave wouldn't like it because it's so healthy. Thankfully he loves it and anyone else who's tried it, loves it too. It's so simple to make that I've honestly made it with a baby under one arm. It doesn't matter how you cut the vegetables because the soup is pureed anyway.

Carrot and Red Lentil Soup

1 red bell pepper, chopped
3-4 large carrots, chopped (or you can throw in 2 cups of baby carrots to save time)
1 med onion, chopped
3 cloves of garlic
1/2 tablespoon ginger
7 cups veg stock (or chicken stock if you aren't totally strict on being vegetarian - I use chicken stock)
1 cup RED lentils (MUST be red or it won't turn out very well)
splash of olive oil
salt and pepper

In a large pot, heat olive oil, chopped red pepper, chopped carrots, chopped onion, chopped garlic, ginger, salt and pepper for 5 minutes on med heat.

Add stock and lentils and bring to a boil. Then cook for 25 minutes until carrots are tender.

Blend soup in a blender until smooth and ENJOY!