Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the pot and then add the olive oil and veg oil. sautee onions and garlic in the olive oil until soft and brown. add the potato and the carrots. add the red lintel add the spices and the sault. add the hot water. bring to a boil, then reduce the heat to low and cover partially. after 10 m boiling take it out and blind it (in the restaurant we have a hand blender heavy duty so we dont take out ). after blind it and you feel it's creamy. if you feel it's creamy and too thick you can add hot water as you like but don't make it so liquid simmer soup for another 10-15 minutes. serve with toasted bread and additional lemon wedges.

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.