Dehulled yellow and red lentils disintegrate in cooking, making a thick soup.
Carrot-Lentil Soup
I just love a good soup recipe, don't you?
Recipe Summary Carrot-Lentil Soup
A delicious, spicy blend, packed full of iron and low in fat, ready in under half an hour.Ingredients | Red Lentil Soup Spinach
¼ teaspoon crushed red pepper flakes
1 tablespoon olive oil
4 carrots, coarsely grated
½ cup red lentils, rinsed and drained
3 ½ cups water
1 cube vegetable bouillon, crumbled
¼ cup milk
¼ teaspoon ground cumin
2 tablespoons toasted sunflower seeds
Directions
Dry-fry crushed red pepper flakes in a large saucepan until they start to jump around the pan and release their aroma, about 1 minute. Add oil, carrots, and lentils; stir to combine. Add water and crumbled bouillon and bring to the boil. Reduce heat, cover, and simmer until lentils have swollen and softened, about 15 minutes.
Blend soup to desired consistency (smooth or chunky) with an immersion blender or food processor. Stir in milk and cumin. Ladle soup into bowls and sprinkle with toasted sunflower seeds.
Info | Red Lentil Soup Spinach
prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
2
Yield:
2 servings
TAG : Carrot-Lentil Soup
Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Carrot Soup Recipes,
