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Roasted Carrot Red Lentil Soup with Carrot Top Pesto
CALIZONA19Ingredients
90Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 16 lb. carrots
- 2 Tbsp. extra-virgin olive oil
- 2 cups red lentils (Dried)
- 1/2 white onion (– diced)
- 2 garlic cloves (– minced)
- 2 vegetable bouillon cubes
- 1/3 cup dry white wine
- 10 cups water (Filtered)
- 1/2 tsp. dried thyme (or 1 Teaspoon Fresh)
- 2 Tbsp. lemon juice (Fresh Squeezed)
- 1 Tbsp. sea salt
- 1 1/2 cups carrot tops
- 1/2 cup fresh basil
- 3/4 cup walnuts
- 3/4 cup asiago cheese (Aged)
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1 Tbsp. lemon juice (Fresh Squeezed)
- 1/2 tsp. sea salt
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