Here is what we made for lunch today. The recipe actually calls for split peas, but I only had lentils so I used them instead.  Since beans are my carbohydrate source, 'm trying to find ways to enjoy them.    The soup was very good!




Here is the recipe:

6 cups vegetable broth or 6 cups water and 3 cubes Vegetable Bouillon (McCormick)
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried marjoram
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 tbl shredded carrots

In a large saucepan, combine the first nine ingredients; bring to aboil. Reduce heat; cover and simmer for 1 hour or until peas aretender, stiring occasionally. Add salt and pepper; simmer 10 minuteslonger. Cool slightly. In small batches, puree soup in a blender;return to the pan. Heat for 5 minutes. Garnish with shreded carrots.Yield: 7 servings.

Number of Servings: 7

You can find the nutrition facts, and original recipe source here.