Carrot-Lentil Soup

Name: Carrot-Lentil Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ¼ teaspoon crushed red pepper flakes; 1 tablespoon olive oil; 4 eaches 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

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 2

Cost: $13.65 /serving

Author : Laka kuharica - Easy Cook

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.