Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large saucepan set over high heat, bring lentils and stock/water to a boil. skim off froth. stir in chopped onion, garlic, seasonings and bay leaf. reduce heat to medium-low. simmer, covered. dice carrots and red pepper. stir into soup. continue simmering, covered, until carrots are very tender, about 15 minutes. lentils in soup will need a total of about 20 minutes to cook. stir in red onion, coriander, lemon juice and pepper. remove bay leaf. liquidise if required. serve immediately or refrigerate, covered, up to 3 days or freeze.

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.