Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: saute onions in oil til soft. add garlic, celery, and carrots and saute lightly. add everything else and bring to boil. turn down heat and simmer 1 1/2-2 hrs. adjust seasonings (the broth alread has enough salt for us, but some folks will. want to add more and some will want more curry and/or cumin). i puree it right in the pot with my stick blender, or it can be cooled and zapped in a blender or food processor. we serve it with a big dollop of non-fat plain yogurt swirled into each bowl.

Target recipe: melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.