0 0
Carrot-Lentil Soup

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Carrot-Lentil Soup

Directions

Share

Ingredients :

  • 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
  • Methods :

  • 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.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Rocky Road Ice Cream
    next
    Timbales
    previous
    Rocky Road Ice Cream
    next
    Timbales

    Add Your Comment