Carrot-Lentil Soup

A delicious, spicy soup with red lentils and fresh carrots that is jam-packed with iron, low in fat, and on the table in just 30 minutes.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 352 Calories

Ingredients

• ¼ cup milk
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon ground cumin
• 3 ½ cups water
• 4 carrots, coarsely grated
• ½ cup red lentils, rinsed and drained
• 1 cube vegetable bouillon, crumbled
• 2 tablespoons toasted sunflower seeds

Recipe Instructions

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.