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carrot-lentil soup

5.0

(2)

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 2

Cost: $13.65 /serving

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

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