3/4 lb (340 g) carrots, peeled (see note)

1 1/2 lb (100 g) carrot greens, rinsed clean and patted dry

1 onion, chopped

3 cloves garlic, chopped

2 tbsp (30 ml) olive oil

6 cups (1.5 litres) chicken broth

1/2 cup (100 g) dried brown lentils, rinsed and drained

On a work surface, cut the carrots into thin slices and finely chop the carrot greens. Set them aside separately.

In a large pot over medium heat, soften the onion and garlic in the oil. Add the carrot slices and cook for 2 minutes. Season with salt and pepper. Add the broth and lentils. Bring to a boil. Cover and let simmer for 25 minutes or until the lentils are tender.

Add the chopped carrot greens and cook for 5 minutes. Adjust the seasoning.

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